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Mexican Casserole Recipe

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This recipe for Mexican Casserole, by , is from THE PANTRY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol McAlpin
Added: Thursday, December 4, 2008


2 c. crushed tortilla chips
1 lb. shredded cooked chicken meat (from a small roasted chicken)
1 can (15.5 oz.) black beans, drained
1 can (15.5 oz.) pinto beans, drained
1 cup frozen corn (do not cook)
1 can (15 oz.) tomato sauce
1 can (7 oz.) green chilies
2 c. prepared salsa
1 c. chopped red onion
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/4 c. chopped fresh cilantro leaves
1 T. minced garlic
Salt and freshly ground pepper to taste
6-8 oz. grated Monterey Jack cheese
6-8 oz. grated sharp Cheddar cheese

chopped green onions
diced tomatoes
1 c. sour cream
1/2 c. chopped fresh cilantro leaves

1. Preheat oven to 350F. Grease a 9x13 inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.

2. Combine the chicken, beans, corn, tomato sauce, green chilies, salsa, onion, bell peppers, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.

3. Cover with the remaining half of the chicken and bean mixture and sprinkle the remaining cheese over the top.

4. Bake for 40 minutes at 350F. Let stand for 5 minutes before serving. Serve the garnishes in bowls. so guests can top their portions with them.

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