Mexican Casserole

This recipe has been in the rotation for a long time.  I found it in the Parade Magazine from Sunday’s issue of the Boston Globe, where it was appropriately named one of “The Best Casseroles in the U.S.A.” 

I love it!!  It’s simplistic, yet totally satisfying.  Here are my personal notes.   I don’t use the tortilla chips if we’re going to have leftovers.  They’re great for the first meal but  get soggy and don’t heat up well.  I also HATE cilantro – tastes like soap to me so I always pass when I can. 

1 ½ cups crushed tortilla chips

1 pound shredded chicken (I use a whole rotisserie chicken from the grocery store)

1 can garbanzo beans, drained

1 can kidney beans, drained

1 can corn kernels, drained (I use frozen corn kernels)

1 8-oz can tomato sauce

1 cup prepared salsa

1 cup red onion, diced

1 cup sweet peppers, diced

1 clove garlic, minced

salt and pepper to taste

8 oz monterey jack shredded cheese

8 oz sharp cheddar cheese

Preheat oven to 350 degrees.  Grease a 13 x 9 inch baking dish.  Scatter crushed tortilla chips on the bottom of the pan. 

Combine chicken, beans, corn, tomato sauce, salsa, sweet pepper, cilantro, garlic and salt and pepper in a bowl. 

Place half of the mixture in the baking dish.  Cover with one half of the cheese and repeat with the mixture.  Sprinkle the remainder of the cheese on top and bake for 35 minutes.  Serve with the toppings of your choice (sour cream, cilantro, diced tomatoes).