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My Favorite Mexican Casserole

For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole.

Courses: Casseroles, Main Course
Serves: 8 people

Recipe Ingredients

1 1/2 cups 219g / 7.7ozCrushed tortilla chips
1 lb 454g / 16ozShredded cooked chicken meat
  = (from a small roasted chicken)
1   Garbanzo beans - (15 1/2 oz) - drained
1   Kidney beans - (15 1/2 oz) - drained
1   Corn kernels - (15 1/4 oz) - drained
1   Tomato sauce - (8 oz)
1 cup 237mlPrepared salsa
1 cup 62g / 2.2ozChopped red onion
1   Green bell pepper - cut 1/4" dice
1/4 cup 4g / 0.1ozChopped fresh cilantro leaves
1 tablespoon 15mlMinced garlic
  Salt - to taste
  Freshly-ground black pepper - to taste
6 oz 170gGrated Monterey Jack cheese
6 oz 170gGrated sharp Cheddar cheese
  Garnishes
2 cups 125g / 4.4ozDiced (1/4") ripe tomatoes
1 cup 237mlSour cream
1/2 cup 8g / 0.3ozChopped fresh cilantro leaves

Recipe Instructions

Preheat oven to 350 degrees. Grease a 13- by 9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.

Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, 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.

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

Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

This recipe yields 8 servings.

Per serving: 440 calories, 33g carbohydrates, 36g protein, 18g fat, 90mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-29-2002

Rating

Average rating:

7.3 (3 votes)

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