Wednesday, April 10, 2013

Chicken and Black Bean Casserole ☺

Published 09/23/2003

A spicy, wonderful Southwest casserole, adapted from an recipe.

2 Tbsps vegetable oil
1/2 onion, thinly sliced
1/2 green pepper, 1/2-inch dice
3/4 lb skinless, boneless chicken breast cut in 3/4-inch cubes
2 large cloves garlic, minced or pressed
1/2 package (.75 oz) taco seasoning mix
1 (15 oz) can black beans, rinsed and drained
1 (8.75 oz) can sweet corn, drained (reserve liquid)
1/2 c salsa
2 c (4 oz) shredded pepper jack (or cheddar) cheese
1-1/2 c crushed plain tortilla chips

In a large skillet over medium high heat, add 1 tbsp oil and brown the onion about 5 minutes. Reduce the heat to medium. Add the diced green pepper, and fry for another 4-5 minutes, until the pepper is bright green. Remove the vegetables to a bowl or plate and set aside.

Return the skillet to the burner and increase the heat to medium high. Add another tbsp of oil to the skillet. Sauté the chicken in oil until cooked through and no longer pink inside. Add garlic, taco seasoning, beans corn, salsa, and some of the reserved liquid from the corn. Add the onion mixture to the skillet. Cover skillet and simmer over medium low heat for about 10 minutes. Add more liquid if the mixture thickens too much.

Preheat oven to 350°F (175°C). Transfer chicken mixture to a 9 x 13-inch greased baking dish. Top with 1/2 of the cheese and the crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add the remaining cheese and bake until cheese is melted and bubbly.

Yield: 4 to 6 servings

Prep Time: 25

Cook time: 20

Calories: 306 kcal
Totalcarbs: 19.9 g
Fat: 16.3 g
Protein: 21.7 g
Dietary fiber: 1.6 g
Sodium: 21.7 g
Cholesterol: 59 mg

Tags: main dish, casserole, potlucks

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