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Chicken Taco Casserole

YUM!! This is my favorite casserole recipe to make when friends come over. And who doesn't like tacos? Well ... it tastes like tacos.

Ingredients:
1 package sweet corn muffin mix
1 pound chicken, cooked and diced
1 jar (16 oz) chunky taco sauce
1 cup corn kernels
1/2 cup roasted peppers from a jar
1 can (15 oz) black beans, drained and rinsed
1 cup shredded cheddar cheese

For topping:
Shredded romaine lettuce
Sliced fresh cilantro (optional)
Diced fresh tomatoes
Sour cream

Directions:

1. Preheat oven to 350⁰F.

2. In a small mixing bowl, combine ingredients for corn muffin mix, according to package directions. Set aside.

3. In a large mixing bowl, combine cooked chicken, taco sauce, corn, roasted peppers, and black beans. Spread evenly into a 9 x 11 inch baking dish. Top with shredded cheese. Spread corn muffin mixture on top.

4. Bake for 30 minutes, or until corn muffin mix is golden.

5. Serve topped with chopped lettuce, tomato, and sour cream.

Here's a tip if you want to try to roast your own red pepper:
Clean out and cut red pepper in half.

Remove seeds and place cut side down on a cookie sheet lined with foil. Press flat.

Place under a broiler and broil until skin turns black. Remove from oven and place pepper in a brown paper bag for about 1 hour. Skin will then easily peel off.

Cut up red pepper and use immediately or freeze. Use a permanent marker to write roasted peppers on the freezer bag.

I usually roast several at a time, cut them up, and place each pepper in a mini plastic snack bag and freeze. Add the peppers to vegetables, spaghetti, pizza, scrambled eggs ... anything that needs a flavor boost!

YUM!!!