Mexican Casserole

Since Jeff was lovin on my Mexican Casserole Enchiladas I decided to make the healthier and less caloric version (minus the enchilada part).  This recipe makes 6 cups worth, each cup being about 280 calories.  I ate mine with a large flour tortilla on the side and Jeff wrapped his up in the tortilla like a burrito.  This was really good and filling even without all the sour cream and cheese, and the spicy kick is nice too (if you are not a fan of spicy foods then make sure to use mild salsa and omit the red pepper flakes from the homemade taco seasoning recipe).

Mexican Casserole

Ingredients:

• 2-3 Tbsp oil
• 4 large chicken breasts
• 2 cloves crushed or grated garlic
• 1/2 half package taco seasoning mix or taco seasoning recipe
• 1 (15oz) can Kidney Beans, drained
• 1 (15 oz) can sweet corn, not drained
• 3/4 cup salsa

1. Cook chicken in oil in large skillet over medium/ med high heat till no longer pink inside.  Remove pan from heat and cut chicken into chunks on cutting board.

2. Drain any excess liquid from pan and place back on medium heat with crushed garlic.  Cook garlic for about 1 minute and add chicken and taco seasoning, mixing well.
3. Add can of undrained corn, beans, and salsa mixing thoroughly. Cover and let simmer about 10 minutes, adding water if it looks like it is getting dry.