Servings: 5 | Prep: 15m | Cooks: 15m | Total: 30m
Calories: 384 | Carbohydrates: 59g | Fat: 16.6g | Protein: 26.8g | Cholesterol:
2 tablespoons vegetable oil 1/4 cup salsa
3/4 pound cubed skinless,
boneless chicken breast
water as needed
1/2 (1.25 ounce) package
taco seasoning mix
1 cup shredded Mexicanstyle
1 (15 ounce) can black
beans, rinsed and drained
1 1/2 cups crushed plain
tortilla chips
1 (8.75 ounce) can sweet
corn, drained

  1. In a large skillet over medium high heat, saute chicken in oil until
    cooked through and no longer pink inside. Add taco seasoning, beans,
    corn, salsa and a little water to prevent drying out. Cover skillet and
    simmer over medium low heat for 10 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Transfer chicken mixture to a 9×13 inch baking dish. Top with 1/2
    cup of the cheese and crushed tortilla chips.
  4. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup
    cheese and bake until cheese is melted and bubbly.