Mexican Chicken & Bean Casserole

Submitted by Chef 313014

"I got this off the back of a package of ground chicken. If you like it spicy, you'll like this!"

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 lb lean ground chicken
• 2 (440 ml) cans kidney beans, rinsed and drained
• 1 (250 ml) can tomato sauce
• 1⁄2 cup salsa
• 1 teaspoon chili powder, and
• cayenne pepper
• 1 garlic clove, minced
• 1 cup cheese, shredded

directions

1. Heat oven to 375F(190C). Cook chicken in skillet over medium heat until fully cooked.
2. In 2L casserole dish, mix chicken with all ingredients except cheese. Cover and bake 40-45 minutes.
3. Sprinkle with cheese. Bake uncovered until cheese is melted.
4. Cook to an internal temperature of 175F (80C).

Reviews

[Brenda.]

This is really good. I thought it a bit dry when mixing it up so I used the whole 15oz can of tomato sauce. I thought it was perfect. Now what to do with the leftovers... Maybe a taco or an omelet filling. The best part is I usually have these ingredients in the house. Thanks for sharing. *Made for PAC Spring 2010*

 

[Sandy S.]

This is a truly awesome recipe I have made it probably a half dozen times now using a little extra tomato sauce it is absolutely wonderful if you need to try a new recipe it should be this one.

 

[Brandon J. Li]

This was fantastic, inexpensive, quick and easy to make. I have done this a few times and also have used turkey, beef, pork and bison (yum) and I always used fresh dried beans that I prep in batches for just this sort of thing. Like Brenda I use extra tomato sauce as well. Mostly boys here but even my Mom loves this so there are never any leftovers unless I do it on purpose.