Mexican Casserole

Mexican casserole about to go into the oven
Originally uploaded by Beckerbuns

This is a great recipe to make with the kids. My 3 year old enjoyed helping me by dumping in the ingredients and stirring the food. :)

Mexican Casserole

Ingredients:
2 Tbsp vegetable oil
3/4 pound cubed skinless, boneless chicken breast meat (I used two of those half-breast things)
1 small onion, diced
2 cloves garlic, diced
1 can black beans, undrained
1 can recipe-ready diced tomatoes, undrained
1 can diced chiles, drained - can use spicy or mild (I used the latter because of the kids)
1 can Mexicorn, drained
1 C shredded cheese of your choice (Mexican blend, Monterey jack, cheddar, etc.)
1 small can sliced black olives, drained
1-1/2 C crushed plain tortilla chips (I used the low-guilt chips from Trader Joe's)
rice to serve it over (your choice)

Directions:
In a large skillet over medium high heat, saute chicken in preheated oil, adding in the onion and garlic. Drain any extra oil that remains. Add beans, tomatoes, chiles, and Mexicorn. Bring to boil; cover skillet and simmer over medium low heat for 10 minutes.

Preheat oven to 350 degrees F.

Transfer chicken mixture to a 9"x13" baking dish. Top with half of the cheese, the olives, and crushed tortilla chips.

Bake for 15 minutes. Add remaining cheese and bake until cheese is melted and bubbly (10-15 minutes).

Best served over rice; I used brown rice.