South of the Border Chicken Tortilla Bean Casserole

Ingredients

• 15 ounce bush's® black beans drained and rinsed canned
• 15 ounce canned tomatoes diced canned
• 3 tablespoons canola oil 
• 10 ounce corn tortillas 
• 7 cloves garlic minced
• 4.5 ounce chilies green chopped canned
• 0.3 teaspoon ground cinnamon 
• 1.5 teaspoons ground cumin 
• 0.5 teaspoon ground pepper black
• 16 ounce bush's® kidney beans rinsed drained canned
• 2.3 ounce olives ripe drained sliced canned
• 1 large onion chopped
• 15 ounce bush's® pinto beans rinsed drained canned
• 1 teaspoon lawry's seasoned salt 
• 2 cups mexican cheese blend shredded
• 6  chicken breast halves boneless skinless cut into bite-size pieces
• 1 cup cup heavy whipping cream sour
• 1.3 ounce taco seasoning 
• 15 ounce kernel corn whole drained canned

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat the canola oil in a large skillet over medium heat.
3. Add the chicken, garlic and onion; cook and stir until onion is tender.
4. Remove from the heat and stir in BUSH'S® Kidney Beans, BUSH'S® Pinto Beans, BUSH'S® Black Beans, green chilies, tomatoes, corn, taco seasoning, cumin, cinnamon, seasoned salt, pepper, sour cream and tortillas.
5. Transfer to a greased 9x13 inch baking dish.
6. Sprinkle cheese and olives over the top. Cover with aluminum foil or a lid.
7. Bake in the preheated oven for 40 minutes. Uncover and bake for and additional 15 minutes or until heated through and cheese is melted.
8. Let stand for 5 minutes before serving.