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Black Bean and Corn Casserole

  • 3/4 pound skinless, boneless chicken breast (steamed or broiled)
  • 1/2 package taco seasoning mix
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (8.57 oz) can sweet corn, drained
  • 1/4 cup salsa
  • water as needed
  • 1 cup shredded cheese
  • 1 1/2 cups crushed plain tortilla chips

In a large skillet over medium high heat, combine chicken, taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.

Preheat oven to 350 degrees

Transfer chicken mixture to a 9 by 13 inch baking dish. Top 1/2 cup of the cheese and crushed tortilla chips.

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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Black Bean Tortilla Casserole

1 can diced tomatoes

¾ cup picante sauce

2 cloves garlic

1 tsp cumin

2 cups cheese

2 cups chicken

1 can black beans

1 cup sour cream

2 cups chicken cooked and cubed

8 corn tortillas.

 

Mix all ingredients except tortillas and some of the cheese.  Layer mixture and corn tortillas.  Top with extra cheese.  Bake at 350 for about 20 minutes.