My Favorite Mexican Casserole

Name: My Favorite Mexican Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups tortilla chips, crushed; 1 lb chicken, shredded and cooked; 15 1/2 ounces garbanzo beans, rinsed and drained; 15 1/2 ounces kidney beans, rinsed and drained; 15 1/4 ounces whole kernel corn, rinsed and drained; 8 ounces tomato sauce; 1 cup salsa; 1 cup red onion, chopped; 1 green bell pepper, cut into 1/4 inch dice; 1/4 cup cilantro leaf, chopped; salt; fresh ground black pepper; 6 ounces monterey jack cheese; 6 ounces sharp cheddar cheese; 2 cups tomatoes; 1 cup sour cream; 1/2 cup cilantro leaf, chopped (fresh)

Submitted by AmyZoe

"This is super quick and delicious. The only thing I'd do differently is add some jalapeno peppers to make it spicier. It's a great way to use the bottom of the tortilla chip bag. The tortilla chips make a crispy crust on the bottom of the casserole. I skipped the garnishes and it still tasted great. Recipe courtesy of Chris Gavenda, Wildwood, MO and www.epicurious.com."

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Ready In:: 45mins
Ingredients:: 17
Serves:: 8

ingredients

1 ¹⁄₂ cups tortilla chips, crushed
1 lb chicken, shredded and cooked
15 ¹⁄₂ ounces garbanzo beans, rinsed and drained
15 ¹⁄₂ ounces kidney beans, rinsed and drained
15 ¹⁄₄ ounces whole kernel corn, rinsed and drained
8 ounces tomato sauce
1 cup salsa
1 cup red onion, chopped
1 green bell pepper, cut into 1/4 inch dice
¹⁄₄ cup cilantro leaf, chopped
salt
fresh ground black pepper
6 ounces monterey jack cheese
6 ounces sharp cheddar cheese
Garnishes
2 cups tomatoes
1 cup sour cream
¹⁄₂ cup cilantro leaf, chopped (fresh)

directions

Preheat oven to 350.
Grease a 13x9" baking dish and scatter crushed tortilla chips evenly on the bottom.
Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, sant, and pepper in a bowl.
Place half the mixture evenly in the baking dish.
Combine the cheeses and sprinkle half over mixture.
Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over 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 cilantro.

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Reviews

I first saw this recipe or something very similar in the Sunday paper contest it won 1st place. Even though it's an American version of a Mexican dish, it's quite tasty and feeds a crowd or split it in half and freeze the other for another night.

Netfoodie
I made this with some modifications and it was great! I made my own salsa: 1 can petite diced tomatoes with garlic & onion some jalapeno slices (10 or so) Blend all together (finely for kids, so they don't see the onion, pepper, & tomato) I left out the green pepper and chopped onion the recipe called for, because the kids wouldn't eat that. I also used 8 oz. of cheese not 12 oz. I served it with brown rice. It was wonderful!

Katiecooks

RECIPE SUBMITTED BY

AmyZoe

Nampa, Idaho

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.

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