Mexican corn salad
Throw together this simple, no-cook Mexican chopped salad in 15 minutes. With sweetcorn, tomatoes and red onions, it makes for a colourful, speedy side dish
Mexican chicken casserole
Serves 4
Easy
Prep:
Cook:
If you love nachos, try this easy casserole. Rotisserie chicken keeps it simple, and stays juicier than cooked chicken breasts
Skip to ingredients
- 2 tbsp vegetable oil
- 1 medium onionchopped
- 2 garlic cloveschopped
- 2 tbsp taco seasoning(such as Old El Paso)
- 10oz can cream of mushroom soup
- 15oz can fire-roasted diced tomatoes with chiles
- ½ cup/4 fl oz chicken stock
- 2 cups shredded rotisserie chicken
- 1 cup frozen corn
- 15oz can black beansdrained and rinsed
- 3 cups shredded monterey jack or sharp cheddar cheese
- 2 cups tortilla chips
To serve
- crema
- chopped avocado
- chopped red onion
- chopped cilantro
- hot sauce
- Tajín seasoning
Method
step 1
Preheat the oven to 350/gas 4. Heat the oil in a large frying pan over a medium heat and fry the onions and garlic with ½ salt for 4 mins. Add the taco seasoning, cream of mushroom soup, tomatoes and stock, and bring to the boil. Add the shredded chicken, corn and beans, then turn the heat down to a simmer and cook for 5 mins.
step 2
Pour the mixture into 13 x 9in baking dish. Scatter over half the cheese. Lightly crush the chips and scatter them on top, then cover with the remaining cheese. Bake for 25 mins, or until bubbling and golden. Serve in bowls with crema, avocado, onion, cilantro, hot sauce and Tajín seasoning.
