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Topic: Mexican Chicken and Pinto Bean Casserole  (Read 946 times)
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« on: December 12, 2012 06:22:58 PM »

I made this semi-on the fly tonight and it was so good! I put a pot of pinto beans on to soak last night and cooked them this morning with a bit of liquid smoke in the cooking water and about 5-6 small dried red chilis, half a green pepper, and half an onion.


Pinto beans, cooked, about 4 cups, or 2 cans, rinsed and drained
2 Chicken breasts, cooked and chopped
shredded cheese
black olives
green onions, sliced

For sauce:
fresh salsa
4 oz cream cheese
2 T Taco seasoning

To make sauce: Melt cream cheese and mix in 2 cups or so of fresh salsa, and then add taco seasoning

To make casserole:

 In a small casserole dish (only two of us were eating and didn't want tons of leftovers) I layered:

Pinto beans on the bottom, corn, black olives, green onions, half the sauce mix, mozzarella cheese, then all of the chicken, and another layer of beans, corn, black olives, green onions, rest of sauce, and more cheese. I baked at 350 for 30 minutes covered with foil and then uncovered  and turned the broiler on for 5 minutes. Serve with taco chips.

Cilantro in this would be great too!

I may or may not get around to adding a picture, but casseroles aren't that picturesque in general.

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« Reply #1 on: December 13, 2012 03:24:17 AM »

I love your tip for adding liquid smoke to the cooking water.  Thanks for sharing!

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« Reply #2 on: June 04, 2013 12:22:46 PM »

That sounds yummy!!

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