Sundays are normally my cooking days and I have been known to cook up a few days worth of meals to eat during the week. On one of the cooking Sundays that I have had recently, I made something called a Taco Casserole. I have always liked tacos and enchilladas and those types of foods, but I can’t really eat spicy foods. This recipe doesn’t have a spicy kick to it, but feel free to add jalapenos or another type of pepper to kick up the flavors if you wish.
1 pound of ground chicken (you may also use ground turkey or beef and leave this out if you want a vegetarian meal)
1/4 cup of reduced sodium chicken broth
1 can of black beans (drained and rinsed)
2 cup of roasted corn (I used a bag of frozen, but feel free to make corn on the cob and cut off the kernels)
1 bag of mexican cheese
1/2 cup of guacamole
1/2 cup of sour cream
20 crushed torilla chips
Coat a large skillet with oil and place on medium. Brown the ground chicken with 1/4 cup of chicken broth. Cook until there is no pink on the chicken. Reduce flame to low. Put the can of drained black beans and roasted corn in the pan and stir until warmed. Add the mexican cheese and cook until melted. Take off flame and plate. Add guacamole and sour cream to desired preference. Place a handful of crushed torilla chips on top of the casserole. Stir to coat the mixture with chips. Serve warm. Makes 4 servings.