Creating a “Throw Together Mexican Casserole” is a fantastic way to enjoy a hearty, flavorful meal with minimal fuss. This dish is perfect for those nights when you want something delicious but don’t have a lot of time or energy to spend on cooking. It’s also great for using up leftovers and pantry staples. Here’s a step-by-step guide, focusing on simplicity and visual appeal to make the process as enjoyable as the eating!
Ingredients Visual Guide:
- Cooked Protein: 2 cups of cooked, shredded chicken, beef, or a plant-based alternative. (Visual: Shredded chicken spread out on a cutting board.)
- Black Beans: 1 can (15 oz), drained and rinsed. (Visual: Black beans being rinsed in a colander.)
- Corn: 1 can (15 oz) of sweet corn, drained, or an equivalent amount of frozen corn, thawed. (Visual: Corn kernels in a bowl, bright yellow and ready to use.)
- Salsa: 1 cup of your favorite salsa, any heat level. (Visual: A jar of salsa open with a spoon scooping some out.)
- Sour Cream: 1/2 cup, for creaminess. (Visual: A dollop of sour cream in a small bowl.)
- Cheese: 2 cups of shredded Mexican blend cheese. (Visual: A mound of shredded cheese on a plate.)
- Tortilla Chips: 2 cups, lightly crushed, for the base and topping. (Visual: A bag of tortilla chips with a few crushed chips beside it.)
- Green Chilies: 1 can (4 oz), chopped, for a bit of heat. (Visual: Chopped green chilies in a small dish.)
- Seasonings: Cumin, chili powder, salt, and pepper to taste. (Visual: Small bowls of each seasoning.)