Easy Mexican Casserole

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  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8.75 ounce) can sweet corn, drained
  • ¼ cup salsa
  • 1 cup shredded Mexican-style cheese
  • ¾ pound cubed skinless, boneless chicken breast meat
  • 1 ½ cups crushed plain tortilla chips
  • water as needed
  • 2 tablespoons vegetable oil
  • ½ (1.25 ounce) package taco seasoning mix


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 9×13 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.

Nutrition Facts Per Serving: 384 calories; protein 26.8g; carbohydrates 34g; fat 16.6g; cholesterol 59.1mg; sodium 1286.4mg.

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