Mexican Casserole

Ingredients

• 15 ounce black beans rinsed drained canned
• 0.8 pound rotisserie chicken breast meat boneless skinless cubed
• 0.3 cup salsa 
• 1 cup cheese shredded mexican-style
• 8.8 ounce regular corn sweet drained canned
• 1.3 ounce taco seasoning 
• 1.5 cups tortilla chips plain crushed
• 2 tablespoons vegetable oil 
• 6 servings water as needed

Equipment

• frying pan
• oven
• baking pan

Directions

1. In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside.
2. 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.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
5. Bake in the preheated oven for 15 minutes.
6. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.