Mexican Casserole

Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. A simple, kid friendly weekday casserole with a Mexican flair.

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2 tablespoons vegetable oil

3/4 pound cubed skinless, boneless chicken breast meat

1/2 (1.25 ounce) package taco seasoning mix

1 (15 ounce) can black beans, rinsed and drained

1 (8.75 ounce) can sweet corn, drained

1/4 cup salsa

water as needed

1 cup shredded Mexican-style cheese

1 1/2 cups crushed plain tortilla chips

In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.

Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

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