Gourmet Wednesday

Today I thought it might be a good idea to share a meal with you that uses tinned food -

if you're like us, it's hard to get fresh food due to the floods at the moment,

so anything that can be made from the pantry is great!

Mexican Casserole

1 large onion, chopped

1 clove garlic

2 tablespoons vegetable oil
400g cubed skinless, boneless chicken breast meat
1/2 package taco seasoning mix
1 can black beans, rinsed and drained
1 can sweet corn, drained
3/4 cup salsa
water as needed
2 cups shredded cheese
1 1/2 cups crushed plain tortilla chips

In a large skillet over medium high heat, saute chicken, onion and garlic 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.
Preheat oven to 175 degrees C.
Transfer chicken mixture to a 9x13 inch baking dish. Top with 1 cup of the cheese and crushed tortilla chips.
Bake in the preheated oven for 15 minutes. Add remaining 1 cup cheese and bake until cheese is melted and bubbly.

Perfect served with rice and a lovely fresh green salad!