• Home
  • Meet Brooke
  • Recipes
    • How To Make It
    • Glossary
    • Categories
    • Search by Ingredients
  • Jam in Jars
    • Making Jam
    • Jar Exchange
    • Recipes in Jars
      • Jam
      • Chutneys
      • Preserves
      • Salsa
  • Podcast
  • Home
  • Meet Brooke
  • Recipes
    • How To Make It
    • Glossary
    • Categories
    • Search by Ingredients
  • Jam in Jars
    • Making Jam
    • Jar Exchange
    • Recipes in Jars
      • Jam
      • Chutneys
      • Preserves
      • Salsa
  • Podcast
  • Home
  • Chicken and Poultry
  • Mexican Chicken & Bean Casserole

Mexican Chicken & Bean Casserole

Posted on May 6th, 2009
by Brooke
Categories:
  • Chicken and Poultry

This one is from my friend Gillian. You could scoop this into tortillas like a burrito or just eat it with a spoon! It has a bit of kick but you can mix up the proportion of tomato sauce vs salsa:

  • 1 pack lean ground chicken
  • 2 cans kidney or black beans, rinsed and drained
  • 1 cup tomato sauce
  • ½ cup salsa (Note from me: I love Sobey’s Roadhouse Salsa)
  • 1 tsp each: Chilli powder,  Cayenne pepper, Cumin, onion powder
  • 1 clove garlic, minced
  • 1 cup cheese, shredded

Directions:

  1. Heat oven to 375F. Cook chicken and garlic in skillet over medium heat until fully cooked. Note about chicken: cook till an internal temperature of 80C/ 175F
  2. In 2L casserole dish, mix chicken with all ingredients except cheese. Cover and bake 40-45 mins
  3. Sprinkle with cheese; Bake uncovered until cheese is melted (about 5 min) and serve with fat-free sour cream (or plain yogurt)

My edits: I added a chopped green pepper and cooked it with the chicken.  I also left out the cyanne pepper and garlic (totally forgot!). I used  a tin of low sodium tom sauce (approx 1.5 cups or 350mL) and left out the salsa (see below); I thickened it by mashing 1 can of beans with the sauce and spices. After stirring in the chicken mix, I topped it with the 2nd tin of beans.

Steve said, and I quote: “I haven’t tried it yet, but it smells absolutely delicious” and that was before it had even gone in the oven! I ddin’t add any cheese to mine but topped it with salsa and had a side of tomato and cucumber salad. Delicious!!!

Nutritional info sans cheese, salsa or tortillas »

(Visited 70 times)
  • Gillian
  • mexican
  • Recipe exchange

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

More Than Good Food Podcast

Popular Tags

Allie Bonnie & Ryan breakfast casserole Chef Jamie Oliver Chef Julie D Chef Meg Chef Michael Smith cpdc dismal wine do-over easy econo but okay eggs gift idea Gillian gluten free good wine healthy eating indian ITER jam Judi Kerry Meaghan mexican Mom & Dad muffins pasta pilaf pizza potato Recipe exchange red sandwich Sandy Scott & Laurie SGS SI-DAF slow-cooker South Beach Steve's Fav List tlc series white wild yeast
  • Terms of Service
  • Permission Policy
  • About Us
  • Contact Us

Brooke Gordon | ALL RIGHTS RESERVED | © 2007-2021