Mexican Bean Casserole Recipe

Name: Mexican Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups crushed tortilla chips; 2 -3 cups cooked chicken breasts, cubed (can use cooked cubed turkey also); 1 (15 ounce) can black beans, washed and drained (can use garbonzo beans in place of black beans); 1 (15 ounce) can red kidney beans, washed and drained; 2 cups canned corn kernels, drained (or use one 15 ounce); 1 (8 ounce) can tomato sauce; 1 1/2 cups salsa (I use spicy!); 1 onion, chopped; 1 tablespoon chopped fresh garlic; 1 green bell pepper, chopped; salt and pepper; 3 -4 cups monterey jack cheese, shredded (or cheddar cheese); 1 -2 large firm tomatoes, chopped; 2 cups sour cream (or to taste)

Servings: persons

2 1/2 cups crushed tortilla chips
2 -3 cups cooked chicken breasts, cubed (can use cooked cubed turkey also)
1 (15 ounce) can black beans, washed and drained (can use garbonzo beans in place of black beans)
1 (15 ounce) can red kidney beans, washed and drained
2 cups canned corn kernels, drained (or use one 15 ounce)
1 (8 ounce) can tomato sauce
1 1/2 cups salsa (I use spicy!)
1 onion, chopped
1 tablespoon chopped fresh garlic
1 green bell pepper, chopped
salt and pepper
3 -4 cups monterey jack cheese, shredded (or cheddar cheese)
1 -2 large firm tomatoes, chopped
2 cups sour cream (or to taste)

1
Set oven to 350 degrees.
2
Grease a 13 x 9-inch baking dish.
3
Sprinkle the crushed tortilla chips evenly on the bottom of the dish.
4
In a large bowl combine the cubed cooked chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, garlic, salt and pepper; mix well to combine.
5
Spoon HALF of the mixture over top of the tortilla chips in the baking dish.
6
Sprinkle with 2 cups (or more if desired) shredded cheese.
7
Cover with remaining half of the chicken/bean mixture, then top with remaining shredded cheese.
8
Bake uncovered for 30-35 minutes.
9
Let stand for 5-6 minutes before serving.
10
Spoon onto plates and top with sour cream and chopped tomatoes.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups crushed tortilla chips, 2 -3 cups cooked chicken breasts, cubed (can use cooked cubed turkey also), 1 (15 ounce) can black beans, washed and drained (can use garbonzo beans in place of black beans), 1 (15 ounce) can red kidney beans, washed and drained, and more.

Yes, Mexican Bean Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Bean Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions