Recipe by SUEZQZ_64
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cubed skinless, boneless chicken breast meat
1/2 (1.25 ounce) package
taco seasoning mix
1 (15 ounce) can
black beans, rinsed and drained
1 (8.75 ounce) can
sweet corn, drained
water as needed
shredded Mexican-style cheese
1 1/2 cups
crushed plain tortilla chips
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!!!!
This could be a decent base for a main course. I'm never a fan of not seasoning the meat, so I had to cook the chicken with the taco seasoning before adding in the rest. It could also use some additions to give it more character. But the thing that frustrated me the most is that a 9x13 pan is way too big for this. I could barely smear it around and cover the bottom. Ended up transferring to a 7x11 pan. Even there it was only about an inch in depth.
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.
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!
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.
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.
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!
I used ground beef once and it was terrific.
I also used the liquid from the beans and the corn in place of the water called for. Added extra flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 149
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A cheesy, one-dish Mexican meal with black beans, corn, salsa, and chicken.
See how to make an easy, tasty Mexican casserole.
See how to make a quick-and-easy, cheesy Mexican casserole.