09 December 2010


I have been wanting to put this casserole in my blog because it's super fast and easy and very very tasty. However, until recently I've been calling it Mexican Mess and that just isn't very clever. SO, now that I have a better name for it, I can blog it. :D


1 can black beans
1 can dark red kidney beans1 can whole kernel corn
1 can cream of celery or cream of chicken soup
1 can chicken
1 cup salsa
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp salt

6 soft-taco size flour tortillas
2 cups crushed corn tortilla chips
12 tostada style tortilla rounds

8 oz shredded Mexican blend cheese (usually sold in bags with a little seasoning in it)

Heat the oven to 400F and grease the bottom of a 9x13 pan. Pour the canned items and the salsa in a bowl and mix well. Add spices and mix well again.

If you're using the flour tortillas, cut them in halves and place 6 halves in the bottom of the pan with the flat sides to the sides of the pan and the round sides to the center. If you're using chips, just dump half of them on the bottom of the pan and if you're using tostada rounds cover the bottom of the pan with half of them in an even manner. Then spread half of the bean/salsa mixture over your tortilla layer, repeat the tortilla layer again and pour the rest of the mixture on top of that; kind of like a Mexican lasagna. Cover the top with the shredded cheese and bake for 35 minutes or until the cheese is melted and starting to brown.

Serve hot with extra chips or cornbread! Olé!

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