Mexican Casserole

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

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Try this Mexican Casserole recipe, or contribute your own. "Lunch" and "Meat" are two tags used to describe Mexican Casserole .


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1 lb chicken meat; from a small roasted chicken, shredded
1 15-1/2-oz can garbanzo beans; drained
1 15-1/2-oz can kidney beans; drained
1 15-1/2-oz can corn kernels; drained
1 8-oz can tomato sauce
1 c prepared salsa
1 c red onion; chopped
1 green bell pepper; cut into 1/4-inch dice
4 tb fresh cilantro; chopped
1 tb Garlic; minced
Salt and freshly ground black pepper; to taste
6 oz Monterey Jack cheese; grated
6 oz sharp Cheddar cheese; grated
2 c ripe tomatoes; 1/4-inch diced
1 c Sour cream
1/2 c fresh cilantro; chopped

Original recipe makes 8




1. Preheat oven to 350 F. Grease a 13x9-inch baking dish, thenscatter the crushed tortilla chips evenly on the bottom.

2. Combine thechicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic,salt and pepper in a bowl. Place half the mixture evenly in the baking dish.Combine the cheeses, then sprinkle half over the mixture.

3. Cover with theremaining half of the chicken-and-bean mixture and sprinkle the remaining cheeseover the top.

4. Bake for 30 minutes. Let stand for 5 minutes beforeserving. Serve the garnishes in bowls, so guests can top their portions withdiced tomatoes, sour cream and a sprinkle of cilantro.

Serves 8.

Perserving: 440 calories, 33g carbohydrates, 36g protein, 18g fat, 90mgcholesterol.

Recipe By:


VeryGood Meal...

Verified by stevemur
Calories Per Serving: 498 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Add your review!

Quick and different, great for potluck!
csmcdonald 11 year ago

VeryGood Meal...
11 year ago

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