Chicken & Shrimp Mexican Casserole

Name: Chicken & Shrimp Mexican Casserole Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 8
Ingredients: 4 Chicken Thighs Deboned & Skin Removed (subsitute breasts if you like but calorie count is for thights); 8 oz Medium Shrimp; 2 Medium Tomatoes; 1/2 Cup Onion; Chopped jalepeno or any other peppers (if desired); 2 Cups Pinto Beans; 1 Cup Mexican Blend Shredded Cheese (1/2 cup to use within casserole 1/2 cup to use on top of casserole); 8 White Corn Tortillas (6 Inch); 1 Packet Low Sodium Taco Seasoning; 3 Tbspns Cilantro; 4 Tbspns Sliced Olives

Minutes to Prepare: 45
Minutes to Cook: 35

Number of Servings: 8

Ingredients

4 Chicken Thighs, Deboned & Skin Removed (subsitute breasts if you like, but calorie count is for thights)8 oz Medium Shrimp2 Medium Tomatoes1/2 Cup OnionChopped jalepeno or any other peppers (if desired)2 Cups Pinto Beans1 Cup Mexican Blend Shredded Cheese (1/2 cup to use within casserole, 1/2 cup to use on top of casserole)8 White Corn Tortillas (6 Inch)1 Packet Low Sodium Taco Seasoning3 Tbspns Cilantro4 Tbspns Sliced Olives

Directions

Combine Chicken & Shrimp into skillet, add taco seasoning packet & water as directed on seasoning packet. Cook over medium heat with taco seasoning & water as directed on seasoning packet until water is soaked & the meat/fish are cooked . Place aside until it's time to layer the casserole.

Spray a rectangular baking pan with non stick cooking spray. Layer bottom of pan with 4 tortillas. Then layer with pinto beans. Continue to layer each remaining ingredient EXCEPT: the last four tortillas, reserved 1/2 cup cheese, the cilantro & the olives.

Place last 4 tortillas on top of layered ingredients. Garnish with 1/2 cup cheese, cilantro & olives.

Bake in oven at 375 for 30-40 minutes, until casserole is bubbling.

Enjoy! 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user MARIMARIE69.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving