Easy Mexican Casserole

I love casseroles for dinner. Once the prep work is done, you can either relax or clean up while they cook. This casserole can be prepared ahead then baked when you get home. For a vegetarian version omit the chicken and increase the beans and vegetables.

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1 lb chicken breast

1 onion

1 tbsp olive oil

4 tbsp taco seasoning

1 16 oz can of black bean

1 cup frozen corn

1 cup chopped zucchini

1 1/2 cups chopped bell pepper

1/3 cup salsa

grated cheddar cheese

tortilla chips

Chop the chicken into bite size pieces. Fry in olive oil with with the taco seasoning. Chop the onion and peppers and add. Chop the zucchini and add. When the chicken is fully cooked add the beans, corn and salsa. Cook for another 10 minutes. Transfer to a greased casserole dish. Top with grated chees and crushed tortilla chips. Bake for 30 minutes with the lid on and 10 minutes with the lid off.