Mexican Casserole

August 27th, 2011

It was a good idea.  I was looking for an easy to assemble casserole that was tasty and would feed a crowd.  This may be that very thing, but you see, sometimes I can’t leave a recipe alone.  The recipe was on Epicurious.  It was called  My Favorite Mexican Casserole.  It won a blue ribbon from Parade Magazine.  It is made from shredded cooked chicken ( a chance to use a rotisserie chicken ), canned kidney beans, garbanzo beans and corn.  It uses crushed tortilla chips instead of corn tortillas.

I made some good changes to the recipe.  I used frozen corn instead of canned corn.  I used black beans instead of garbanzo beans.  For the final layer I mixed crushed tortilla chips with the last of the cheeses.  But my big mistake was using two layers of corn tortillas where there was no call for them.  It made the casserole too dry.  The only tortilla chips called for were a layer on the bottom.

I will give you the recipe as written and if anyone tries it without messing with it, I would like to know about it.  Not everything we make can be a success.  Now I have to figure out what to do with this huge casserole when there are only the two of us to eat it.


1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat (from a small roasted chicken)
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 1/2 ounces) kidney beans, drained
1 can (15 1/4 ounces) corn kernels, drained
1 can (8 ounces) tomato sauce (I used enchilada sauce)
1 cup prepared salsa
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper, to taste
6 ounces grated Monterey Jack cheese
6 ounces grated sharp Cheddar cheese

2 cups diced (1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.

2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.

3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.

4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

7 responses to “Mexican Casserole”

  1. We love Mexican food and your photo looks delicious! I’m with you, I often can’t make a recipe as is and play around with it. I wish you were nearby…my boys would finish off your casserole for you in a heartbeat!

  2. It sounds good! If I make it, I will let you know how it turns out.

    I get my stencils on ETSY….

  3. Pondside says:

    It sounds good – just the sort of thing to make for a pot luck.

  4. I always thought there was no such thing as too many chips. Guess I was wrong. Now I’m craving Mexican, which is often since we can’t get good Mexican around here. I like the substitution of black beans and personally I don’t care for canned corn. Sounds like you got it right there. Be sure to let us know what you did with the left-overs.

  5. Oh BOY… rotisserie chicken!

  6. Martha (MM) says:

    Sounds good to me either way – maybe throw on a can of enchilada sauce for the leftovers to moisten things up a bit. Thanks for the welcome back to the world of blogs 🙂

  7. Cathy says:

    I LOVE this kind of casserole and all those yummy flavors. I would substitute black beans too. Guess I have to make this soon. I’ll be thinking about it until I do.

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