MEXICAN CASSEROLE

11-inch skillet and cover

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 (28 ounce) jar picante sauce
• 2 (15 ounce) cans black beans
• 1 large potato, chopped
• 1 cup crushed tortilla chips
• 6 ounces Monterey Jack cheese, Cheddar cheese or Colby cheese, shredded
  

Preparation:

1. Cut chicken into 1-inch strips.
   
   
2. Preheat 11-inch skillet over medium-high heat for 3 minutes.
   
   
3. Add chicken to skillet and sauté until brown. Chicken will stick to the skillet at first, but will loosen as it cooks.
   
   
4. Add picante sauce, black beans, potato and tortilla chips and mix well. Reduce heat to medium and cover. When cover spins freely, reduce the heat to low and cook for 20 minutes.
   
   
5. Remove from heat and sprinkle with cheese. Cover and let stand for 3 minutes or until the cheese melts.

Serve as a casserole or in flour tortillas. Pork or ground beef may be substituted for the chicken.

Serves 6