| South of the Border Chicken Tortilla Bean Casserole | Serves: 8
Hands-OnTime: 20 Minutes
Cooking Time: 50 Minutes
Total Time: 1 Hour 10 Minutes
| Ingredients: 3 tablespoons canola oil
6 skinless, boneless chicken breast halves - cut into bite-size pieces
7 cloves garlic, minced
1 large onion, chopped
1 (16 ounce) can BUSH'S® Kidney Beans, drained, rinsed
1 (15 ounce) can BUSH'S® Pinto Beans, rinsed and drained
1 (15 ounce) can BUSH'S® Black Beans, drained and rinsed
1 (4.5 ounce) can chopped green chilies
1 (15 ounce) can diced tomatoes
1 (15 ounce) can whole kernel corn, drained
| 1 (1.25 ounce) package taco seasoning
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 cup sour cream
1 (10 ounce) package corn tortillas, torn into small pieces
2 cups shredded Mexican cheese blend
1 (2.25 ounce) can sliced ripe olives, drained
| Directions: | 1 | Preheat oven to 350 degrees F (175 degrees C). | | 2 | Heat the canola oil in a large skillet over medium heat. Add the chicken, garlic and onion; cook and stir until onion is tender. Remove from the heat and stir in BUSH'S® Kidney Beans, BUSH'S® Pinto Beans, BUSH'S® Black Beans, green chilies, tomatoes, corn, taco seasoning, cumin, cinnamon, seasoned salt, pepper, sour cream and tortillas. | | 3 | Transfer to a greased 9x13 inch baking dish. Sprinkle cheese and olives over the top. Cover with aluminum foil or a lid. | | 4 | Bake in the preheated oven for 40 minutes. Uncover and bake for and additional 15 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving. | |
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