Black Bean, Corn and Chicken Casserole

1 15 oz. can of corn (drained, rinsed)
1 15.5 oz can of black beans (drained, rinsed)
2 boneless skinless chicken breasts (cubed)
1 bell pepper (chopped)
1 onion (chopped)
0.25 c. salsa
Taco Seasoning (1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp onion powder 1/4 tsp garlic powder, salt (to taste))
1 tbsp vegetable oil
2 tbsp garlic minced
Shredded cheese (enough to cover the top of the casserole)
 Procedure: In a LARGE skillet, brown onion using vegetable oil. Once the onions are brown, add garlic. Cook additional 30 seconds. Add chicken. Cook until the chicken is no longer pink. Add beans, corn, bell pepper, taco seasoning, and salsa. Simmer 10 min with top on. Transfer the mixture to the casserole dish. Top with shredded cheese.

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