MEXICAN CASSEROLE
This is a Mexican Casserole that I adapted from a recipe in the Betty Crocker Cookbook. I say 'adapted' because a made a few changes and substitions, so it became somewhat of a different recipe.
Provided by Kimberly Kay
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 F.
- 2. Cook chicken in a 10-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until no longer pink.
- 3. Stir in kidney beans, salsa and tomatoes; heat until boiling, stirring occasionally; stir in sour cream.
- 4. Place broken tortilla chips in the bottom of an ungreased 9 X 13-inch pan; top with chicken mixture; sprinkle onions and cheese on top.
- 5. Bake uncovered for 20 to 25 minutes or until hot and bubbly.
- 6. Arrange tortilla chips around the edge of casserole and serve with shredded lettuce, additional salsa and sour cream, if desired.
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