1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
1 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup broken tortilla chips
Instructions
Heat oven to 350ºF. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.
Cover; bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.
Substitution
Instead of the chicken, try 1 pound lean (at least 80%) ground beef, cooked and drained, in this recipe.
Originally Submitted
9/17/2009
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