READY IN 30 mins

Mexican Casserole

Read Reviews (607)

"Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. Easy and quick to fix weekday casserole with a Mexican flair. Nutritious and kid friendly." — SUEZQZ_64

Directions

In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add 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 F (175 degrees C).
Transfer chicken mixture to a 9x13 inch baking dish. Top with 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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 22, 2003

This recipe rocks, but that goodness I read all the reviews and got creative a bit. The best thing about this recipe is that you really don't have to measure anything, and that is the way I like to cook! I cooked it at the firehouse and my crew went crazy for it. Here are the things I changed. First, I grilled a whole onion and about a tablespoon of garlic in oil before putting the chicken in. I at least, if not more, doubled the salsa and also added several tablespoons of chipotle sauce for spiciness and flavour. I tore up corn tortillas and made one layer on top of the first half of chicken mixture, then piled the rest on top, all in a pyrex bowl (we had no 9x13 baking dishes at the station, but I baked it in the bowl and it turned out perfect). Also, next time I probably will not drain the beans and only some of the water off the corn. I served it with cornbread, a green salad and mexican rice. Soooo yummy. My favorite recipe to date!!!!

—DELE PETERSON

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Most Helpful Critical Review

Nov 23, 2010

This was really bland for us. I think we'd have to go back and add spices.

—ERINROCKS17

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875 Ratings

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Oct 19, 2003

This was a great starter recipe, but like others, I felt it needed some doctoring. I followed advice and cooked up onions and garlic with the chicken, added more salsa and a can of green chilis, left the liquid in the beans and corn, and a cup of minute rice was mixed in right before I put it in the oven. I didn't have any chips, so I tore up a couple of tortillas, placed them over the casserole and added cheese to the top a few minutes before taking it out of the oven. They worked out great and came out nice and crispy. I also made the whole thing in a medium skillet (with metal handles) and put it right into the oven, making it a one-dish meal. Less cleaning is best in my book :) A great change from tacos, and was great at work for lunch the next day.

—KELLYRNH

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Jan 01, 2004

Living (born and bred) in New Mexico, our chili is either red or green and our beans are refried. Meals or salsa with black beans are considered on the gourmet end of our very basic love for spicy foods served traditionally with pinto beans and spanish rice. As a matter of fact, my husband won't even consider ordering ANYTHING made with black beans. Tonight I served him Sue's Mexican Casserole (he even watched as I added the beans) and not only did he have seconds, but he specifically asked me to make sure I make it again. If it's dry you're either not adding enough water, adding too many chips, or cooking it too long. Adios! from The Land of Enchantment!

—Marcy

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Feb 26, 2007

Ah we all loved this! I used some of the suggestions from others and chopped up 1/3 of an onion and sauteed it with the chicken in olive oil, used 3/4 cup of salsa, omitted the water and just didn't drain the beans or corn, used a 15 oz can of corn, added a cup of minute rice right before putting it in the stove, and used about 2 cups of cheese! Was incredibly easy and very fast; I'm sure this will be a family staple.

—BTHNYBEL

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Jan 09, 2007

Very quick all-in-one meal. Everyone had seconds and commented it was yummy. I added fresh cilantro & 4oz of cream cheese to the meat mixture and served it with extra salsa & sour cream. A++ recipe for taste and for how easy it is to prepare. Because of the rave reviews (unprompted) by my kids (7yrs & 5yrs) I'll be making this recipe often.

—letscookit

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Feb 27, 2004

I doubled this recipe and put half each into a square baking pan. I do think the recipe would be too thin in a 9X13 pan. One of the pans I took to a potluck. I didn't put the additional cheese on top and it was still very good. I shredded the chicken rather than keeping the breasts whole. I'd suggest using a better quality salsa for additional punch. I used Trader Joe's Taquera Salsa and it sure added a wonderful tasting dimension to this casserole. Two thumbs up!

—HUSHPUPPY

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Dec 01, 2003

SO EASY TO MAKE AND EVERYONE REALLY LIKED IT!! I DID LEAVE OUT THE SALSA AND ADD PICANTE SAUCE-HOT. I ALSO USED THE ONIONS AND GARLIC WHEN COOKING THE CHICKEN. I LEFT OUT THE CHIPS. SERVED IT WITH SOUR CREAM, CHIPS, CHOPPED TOMATOES AND EXTRA PICANTE SAUCE. WILL BE MAKING THIS AGAIN.

—NPTMAMA

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Nutrition

Calories
306 kcal
15%

Carbohydrates
19.9 g
6%

Cholesterol
59 mg
20%

Fat
16.3 g
25%

Fiber
1.6 g
6%

Protein
21.7 g
43%

Sodium
960 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Casserole

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 306
** Calories from Fat: 147

% Daily Value *
** Total Fat 16.3g 25 %
** Saturated Fat 6.3g 32 %
** Cholesterol 59mg 20 %
** Sodium 960mg 38 %
** Potassium 283mg 8 %
** Total Carbohydrates 19.9g 6 %
** Dietary Fiber 1.6g 6 %
** Protein 21.7g 43 %
** Sugars 4.2g
** Vitamin A 17 %
** Vitamin C < 1 %
** Calcium 23 %
** Iron 10 %
** Thiamin 5 %
** Niacin 54 %
** Vitamin B6 14 %
** Magnesium 14 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.