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Layered Mexican Casserole

December 3, 2014

Kevin’s favorite food is Mexican food.  Today, he and Tabitha cooked an amazingly, delicious lunch.  This is their version of “Layered Mexican Casserole with Chicken, Green Chiles, Pinto Beans, and Cheese” by Kalyn’s Kitchen at

1 (15 oz) c. mild Rotel

2 (15 oz) c. pinto beans, drained

1 large onion, diced

1/2 c. thinly sliced green onions

1 large green pepper, diced

2 tsp. olive oil

1 T ground cumin

1 pkg Enchilada seasoning mix

2 tsp. Tabasco sauce

3/4 c. light sour cream

1 Lemon-pepper seasoned Rotisserie chicken, deboned

2 c. grated low-fat Mozzarella

1 c. crushed Tortilla chips

Saute onion (not green onion) and bell pepper in olive oil.  Add pinto beans, Cook 4 minutes.  Stir in enchilada seasoning mix, Tabasco sauce, cumin, chicken, and sour cream.  Mix all together.  Grease a large casserole dish with a little bit of oil.  Pour half of mixture in the dish.  Sprinkle a cup of Mozzarella over the cheese.  Top with other half of mixture.  Lastly, top with remaining cup of cheese and chips.  Bake for 30 minutes in a 375 degree oven.


From → casseroles

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