Thursday, July 31, 2008

Pantry Mexican Casserole

My family always has Mexican staples in our cupboards and fridge so I threw together some ingredients I had on hand and the result was delicious!

My Ingredients:

1 can corn (about 16 oz)
2 cups cooked chicken cut into cubes
1/2 cup salsa
1 can drained diced tomatoes (about 15 oz)
1 packet taco seasoning (1.25 oz)
1 can kidney beans (about 15 oz)
1 cup crushed tortilla chips
1 cup shredded cheddar cheese


Heat oven to 350 degrees. Cube chicken and cook over medium-high heat with 1 tbsp butter until cooked through. In medium bowl combine chicken, corn, salsa, diced tomatoes, taco seasoning, and kidney beans. Place crushed chips on bottom of casserole dish and cover with combined ingredients. Top with shredded cheese and bake in oven for 30 minutes. This was very good served on more tortilla chips with a dollop of sour cream. Also excellent for dipping!

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