"The belly rules the mind."--Spanish Proverb

Chicken and Black Bean Casserole Recipe

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This recipe for Chicken and Black Bean Casserole, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Schneider
Added: Friday, August 28, 2009


3 large roasted chicken breast halves
3 tbsp. cooking oil
3 cups chopped onion
1 cup chopped green pepper
3 cloves garlic
3 tsp. ground cumin
1 1/2 cups canned diced tomatoes with green chiles
1 1/2 cups salsa
4-5 dashes hot sauce
3 15 oz. cans black beans, rinsed and drained
3 cups grated Monterey Jack cheese
2 cups shredded cheddar cheese
2 dozen corn tortillas, white or yellow

Chop chicken and set aside. Add oil to skillet over med. heat and add onion, bell pepper and garlic. Saute until tender. Add cumin and stir. Add tomatoes, salsa, hot sauce and black beans. Simmer 3-5 minutes. Remove from heat. In mixing bowl, combine cheeses. Set aside.

Preheat oven to 350. Spoon 1/5 bean mixture into 9x13 pan. Cover with 6 tortillas. Sprinkle with 1 cup cheese. Sprinkle with 1/3 chicken. Spoon 1/5 bean mixture over chicken. Top with 6 tortillas. Continue to layer. End with bean mixture and cheese. Bake for 20-25 minutes or until bubbly.

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