Weekday Quickie - Mexican Casserole

Making a weekday quickie taste like an all day affair.

Today we've got a quick and easy casserole full of Mexican inspired goodness. This is one of those throw it all in and see what comes out deals, whatever semi-Mexican style ingredients you have around will do fine.

My Ingredients:

• 2 - 3 Chicken Breasts - Bone in or not (optional and greatly reduces prep time if removed)
• 1 Green Pepper
• 1 Tomato
• 1 can Corn
• 1 can Black Beans
• 1 can Refried Beans
• 2 kinds of Salsa (sub Enchilada Sauce if you've got it)
• Corn tortillas (NOT Flour)
• Shredded Cheese
• 6" or so round Pyrex dish (roughly the same diameter as your tortillas is perfect)

Boil Chicken This is going to take an hour or so of simmering, I'm using the freaking awesome ThermoWorks RT600C to check for done. If you chose bone-in breasts you've now got some great semi-broth to start up some Chicken Noodle Soup.

Gather and Layer Get all the other ingredients and the cut the chicken into hunks, the tomato into thin slices and the pepper into strips. Start lining the bottom of the Pyrex dish with 3 or so of the corn tortillas, then refried beans, black beans, corn, salsa, chicken, tomato, pepper in thin layers. Repeat with 3 more tortillas and the rest as above until you reach the top. Top it off with a good helping of salsa and cheese.

Wait then Bake Let it sit overnight, you want all that salsa to penetrate the tortillas and let everything else just kind of settle together. Crank the oven up to 375 and stick in the casserole, no lid. Wait about 45 minutes our until you can tell the middle is nice and bubble and the cheese on top is a nice gooey brown mass. Enjoy.