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Monday, May 23, 2011

Mexican Casserole

Sometimes you feel like making something that takes all day to make. There's something about being in the kitchen for a few hours that's fun...this is not one of those recipes. This is a recipe you use when you want to clean out your pantry and fridge and use up leftover chicken. It's also a recipe you use when you are starving, want a home cooked meal and want it fast. I can't say I totally made this recipe up. I got the general idea from a Nacho Casserole my friend Trevor made once. I didn't have the ingredients for the Nacho casserole so I used what I had. Let me tell you, I am going to now be making this on a regular basis. It turned out sooo good. So good, in fact, that I went back for seconds, which I rarely do with my own cooking. Easy, fast, cheap, delicious.

Ingredients:
1 tbsp butter
1/2 medium onion, chopped
1 can black beans, rinsed and drained with a couple tablespoons of the liquid reserved
1 small (11 oz.-ish) can of sweet corn drained (reserving a tablespoon or so of the liquid)
1/2-i cup of your favorite salsa
1/2 packet of taco seasoning
3/4 lb. diced or shredded chicken (I used about half the meat from a rotisserie chicken from costco)
1 1/2 cups crushed tortilla chips
1 cup of shredded mexican style cheese

Directions:
In a large skillet or wok, melt butter over med-high heat and sautee the onion for a few minutes until it becomes transparent. Add the bean liquid (that sounds gross) and the beans, corn liquid (ew, again) and corn, salsa, taco seasoning and chicken. Heat until it starts to bubble, put the lid on and simmer for 10 minutes so the meat absorbs all that goodness.

While simmering, preheat your oven to 350 degrees. When done simmering, pour the mixture into a 9X13 inch casserole dish. Top with half the cheese and the tortilla chips. Bake at 350 for 15 minutes. Top with the rest of the cheese and bake another 5 minutes or so until the cheese is bubbly.

DONE!!!!