Whenever I make this Tex-Mex casserole, I made sure to adjust the seasonings so that our sons can enjoy it too. Tex-Mex is really a flavorful dish. While my husband and I enjoy such a rich dish, our sons can’t tolerate strong flavors just yet. And if there is one thing I want happening every meal, it’s us enjoying a meal together. But it really won’t matter if you lessen the seasonings because it will still taste as heavenly!
See what our friends from The Well Fed Newly Weds have to say about this recipe:
“I don’t know about you, but after a rough day, I crave comfort food. And when it comes to comfort food, I like it as carb-y and cheesy as possible. Not exactly healthy, I know. But that’s why it’s comfort food, right? I mean come on, who ever wanted carrot sticks and bean sprouts after a hard day?”
Well, I have to agree with you there. There’s nothing better than going home to a flavorful food after a long day at work. Because that feels like a reward after working hard!
Ingredients
2 cups cooked chicken, chopped
4 cups cooked Great Value brown (or white) rice
1 cup Green Giant corn
15 oz. can Great Value black beans, rinsed and drained
4 oz. can Old El Paso diced green chiles
1 cup Daisy sour cream or Great Value Greek yogurt
1/2 cup Pace salsa
1 cup Sargento cheese (cheddar, pepper jack, etc.), plus extra for the topping
Chopped cilantro, for garnish
Instructions
Preheat oven to 350 degrees. Spray a baking dish with non-stick cooking spray.
In a large bowl, combine the chicken, rice, corn, black beans, chiles, sour cream, salsa, and cheese. Mix well.
Transfer the chicken mixture to the prepared baking dish.
Sprinkle a little extra cheese on top.
Bake for 20 to 25 minutes, or until heated through and bubbly.
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Quick Tip: Serve this with salad and bread.
Thanks again to The Well Fed Newly Weds for this amazing recipe.
