You love to make your own family dinners, but you’re feeling like it’s time for something new. You’ve heard that the best way to get kids eating vegetables is to hide them in their favorite dishes, so why not try making this casserole? It only takes about 20 minutes of prep time and 30 minutes in the oven! This recipe features cheese, beans, corn, tomatoes and peppers all baked up with rice and tortillas. The best part? Your kids will never know they are getting a healthy dinner because it tastes just like tacos!
prep: 15 mins cook: 40 mins total: 55 mins Servings: 8 Yield: 8 servings
Sliced green onion
1 (10 ounce) can diced tomatoes and green chiles, undrained
2 (10.75 ounce) cans Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
4 cups shredded, cooked chicken
2 cups shredded Cheddar cheese
1 (15 ounce) can black beans, rinsed and drained
1 (1 ounce) envelope reduced-sodium taco seasoning mix
1 cup light sour cream
5 cups coarsely crushed tortilla chips
Chopped fresh cilantro leaves
Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.
Per Serving: 508 calories; protein 32.9g; carbohydrates 31.2g; fat 29.4g; cholesterol 95.4mg; sodium 1414.4mg.