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My Favorite Mexican Casserole

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“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.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Grease a 13x9" baking dish and scatter crushed tortilla chips evenly on the bottom.
  3. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, sant, and pepper in a bowl.
  4. Place half the mixture evenly in the baking dish.
  5. Combine the cheeses and sprinkle half over mixture.
  6. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over top.
  7. Bake for 30 minutes.
  8. Let stand for 5 minutes before serving.
  9. Serve the garnishes in bowls so guests can top their portions with diced tomatoes, sour cream, and cilantro.

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