Taco Supper Bake

Name: Taco Supper Bake
Yield: 4 - 6 Servings
Ingredients: 1 tbsp (15) butter; 1 lb (450 g) ground chicken; 1/2 small onion finely chopped; 1 red pepper finely diced; 1 to 2 tbsp (15 to 30 mL) chili powder; 2 tsp (10 mL) dried oregano; 1/2 tsp (2 mL) salt; 19 oz (540 mL) can black beans rinsed and drained; 1 cup (250) frozen corn; 1/2 cup (125 mL) salsa; 1 cup (250 mL) Milk; 2 tbsp (30 mL) all-purpose flour; 2 cups (500 mL) grated Canadian Cheddar divided; 1 cup (250 mL) tortilla chips barely crushed

This recipe is taken from the 2015 Milk Calendar. Surprise the family with yummy tacos all rolled into a delicious casserole.

Prep: 15 min
Cooking: 20 min

Yields 4 - 6 Servings

Ingredients

1 tbsp (15) butter
1 lb (450 g) ground chicken
1/2 small onion finely chopped
1 red pepper finely diced
1 to 2 tbsp (15 to 30 mL) chili powder
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) salt
19 oz (540 mL) can black beans rinsed and drained
1 cup (250) frozen corn
1/2 cup (125 mL) salsa
1 cup (250 mL) Milk
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) grated Canadian Cheddar divided
1 cup (250 mL) tortilla chips barely crushed

READY FOR REWARDS?

Preparation

Preheat oven to 400°F (200°C). In a large skillet, melt butter over medium-high heat; cook chicken with onion, red pepper, chili powder to taste, oregano and salt, using a fork to break up meat, for about 5 min or until chicken is cooked through. Stir in beans, corn and salsa. Whisk milk with flour. Gradually stir milk mixture into chicken mixture. Bring to a boil, then stir frequently for 2 min.

Remove from heat; stir in 1 cup (250 mL) of the cheese. Transfer into an 8-inch (2 L) square dish.

Sprinkle chicken with tortilla chips then remaining cheese. Bake for 10 min or just until cheese is melted. Let stand for 5 min before serving. Scoop out into bowls. Serve with additional salsa, sour cream and guacamole.