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Recipe of the Week - between moms.... |
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Click here to view the Recipe of the Week Archives!
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This weeks Recipe Of The Week is:
Mexican Casserole
Submitted by: Sue
"Chicken
breast simmered with a spicy black bean and corn mixture, then
topped with cheese and tortilla chip crumbs and baked. Easy and
quick to fix weekday casserole with a Mexican flair. Nutritious
and kid friendly."
To submit a recipe, please send it to
stephanie@betweenmoms.com
Makes
4 to 6 servings
Prep
Time: 15 Minutes
Cook
Time: 15 Minutes
Ready In: 30 Minutes
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oil for
frying |
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3/4 pound cubed skinless,
boneless chicken breast meat |
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1/2 (1.25 ounce) package
taco seasoning mix |
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1 (15 ounce) can black
beans, rinsed and drained |
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1 (8.75 ounce) can sweet
corn, drained |
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1/4 cup salsa |
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water as needed |
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1 cup shredded Mexican-style
cheese |
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1 1/2 cups crushed plain
tortilla chips |
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| Directions |
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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. |
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2 |
Preheat oven to 350
degrees F (175 degrees C). |
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3 |
Transfer
chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of
the cheese and crushed tortilla chips. |
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4 |
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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Editor's Note:
We have determined the nutritional value of
oil for frying based on a retention value of 10% after cooking.
The exact amount may vary depending on cook time and
temperature, ingredient density, and the specific type of oil
used. |
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Nutritional Facts |
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Calories 351 |
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Protein 29.2 g |
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Total Fat 12 g |
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Sodium 1240 mg |
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Cholesterol 64 mg |
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Carbohydrates 33.5 g |
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Fiber 7.5 g |
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