MEXICAN BEAN CASSEROLE

Mexican Bean Casserole image

The tortilla chips on the bottom form a crispy crust, I sprinkle grated Parmesan cheese on top of the casserole before topping with the remaining shredded cheese, but that is only optional. Sour cream and chopped tomatoes are a must served with this casserole.

Provided by Kittencalrecipezazz

Categories Cheese

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups crushed tortilla chips
2 -3 cups cooked chicken breasts, cubed (can use cooked cubed turkey also)
1 (15 ounce) can black beans, washed and drained (can use garbonzo beans in place of black beans)
1 (15 ounce) can red kidney beans, washed and drained
2 cups canned corn kernels, drained (or use one 15 ounce)
1 (8 ounce) can tomato sauce
1 1/2 cups salsa (I use spicy!)
1 onion, chopped
1 tablespoon chopped fresh garlic
1 green bell pepper, chopped
salt and pepper
3 -4 cups monterey jack cheese, shredded (or cheddar cheese)
1 -2 large firm tomatoes, chopped
2 cups sour cream (or to taste)

Steps:

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
Sprinkle the crushed tortilla chips evenly on the bottom of the dish.
In a large bowl combine the cubed cooked chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, garlic, salt and pepper; mix well to combine.
Spoon HALF of the mixture over top of the tortilla chips in the baking dish.
Sprinkle with 2 cups (or more if desired) shredded cheese.
Cover with remaining half of the chicken/bean mixture, then top with remaining shredded cheese.
Bake uncovered for 30-35 minutes.
Let stand for 5-6 minutes before serving.
Spoon onto plates and top with sour cream and chopped tomatoes.

Nutrition Facts : Calories 717.6, Fat 38.3, SaturatedFat 22.1, Cholesterol 123.2, Sodium 1146.2, Carbohydrate 53.4, Fiber 13.4, Sugar 7.6, Protein 44.5