Mexican Casserole

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mexican Casserole to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mexican Casserole, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons vegetable oil
• 3/4 pound cubed skinless,
• boneless chicken breast meat
• 1/2 (1.25 ounce) package taco
• seasoning mix
• 1 (15 ounce) can black beans,
• rinsed and drained
• 1 (8.75 ounce) can sweet corn,
• drained
• 1/4 cup salsa
• water as needed
• 1 cup shredded Mexican-style
• cheese
• 1 1/2 cups crushed plain tortilla
• chips

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside

Step 2: Technique & Execution

Add taco seasoning, beans, corn, salsa and a little water to prevent drying out

Step 3: Technique & Execution

Cover skillet and simmer over medium low heat for 10 minutes

Step 4: Technique & Execution

Preheat oven to 350 degrees F (175 degrees C)

Step 5: Technique & Execution

Transfer chicken mixture to a 9x13 inch baking dish

Step 6: Technique & Execution

Top with 1/2 cup of the cheese and crushed tortilla chips