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Chicken and Black Bean Casserole

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
5 servings
Dinner
Chicken and Black Bean Casserole
Ingredients
  • 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
Instructions
1
Heat a large skillet over medium-high heat, then carefully add the chicken and cook until it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and is no longer pink in the center. Add a blend of spices commonly used in Mexican cuisine, along with canned beans, frozen corn kernels, and a spoonful of salsa to the skillet. To prevent the mixture from drying out, add a small amount of water. Cover the skillet and gently simmer over low heat for 10 minutes.
2
Next, preheat your oven to a moderate temperature of 350 degrees Fahrenheit (175 degrees Celsius). Transfer the chicken mixture from the skillet to a standard-sized baking dish measuring 9 inches by 13 inches. Sprinkle a generous half cup of shredded cheese over the top of the mixture, followed by a layer of crushed tortilla chips.
3
Place the baking dish in the preheated oven and bake for 15 minutes. Remove the dish from the oven, sprinkle the remaining half cup of cheese over the top, and return it to the oven. Continue baking until the cheese is fully melted and bubbly.