My sister Sylvia is a casserole queen. In fact, she's the queen of many original recipes. I'm not exactly sure why I'm the one with the food blog? At any rate, she suggests this casserole is great when topped with a spoonful of sour cream. Serve it with a green salad.
Ingredients:
- 1/2 leftover roast chicken
- 1/2 jar of leftover salsa
- 1/2 bag of leftover unsalted corn tortilla chips
- 1/2 bag of shredded Tex Mex cheese
- 1 tin baked beans in tomato sauce
- 1 onion, quartered, thinly sliced
- 1 red pepper, quartered, cut into thin strips
- 2 cloves garlic, minced
- chopped parsley or cilantro (optional)
- big splash of Frank's Red Hot sauce
- 1 tsp. chili powder
Instructions:
Preheat your oven to 350 degrees F.
Pull the meat from the chicken carcass and cut into small pieces. Crush the chips and place them in the bottom of a casserole dish. Sauté the onion in about 1 tsp. of oil for a couple of minutes, then add the garlic and pepper. Stir in the beans, hot sauce, chili powder, chicken and cilantro or parsley. Pour the mixture over the chips. Cover with 2 cups of shredded cheese. Bake for 30 minutes.
