Mexican Bean and Chicken Casserole
3 (15.5 Ounce) Cans Pinto Beans, Drained
4 Cups Chopped, Rotisserie Chicken
1 (11 Ounce) Can Mexican-Style Corn, Drained (Optional)
1 (10 Ounce) Can Diced Tomatoes And Green Chiles, Undrained
1 (8 Ounce) Can Tomato Sauce
1 Teaspoon Dried Minced Onion
1 Teaspoon Ground Cumin
1 Teaspoon Garlic Powder
½ Teaspoon Kosher Salt
Ground Black Pepper To Taste
2 Cups Corn Chips
3 Cups Shredded Colby-Jack Cheese
Step 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
Step 2 Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
Step 3 Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
Step 4 Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately. Serves 8.
Note: If using crock pot proceed as shown and cook for 6 hours on high.
Tres Leches Cake Dessert
1 ½ Cups All-Purpose Flour
1 Teaspoon Baking Powder
½ Cup Unsalted Butter
1 Cup White Sugar
½ Teaspoon Vanilla Extract
2 Cups Half n’ Half ®
1 (14 Ounce) Can Sweetened Condensed Milk
1 (12 Fluid Ounce) Can Evaporated Milk
2 Cups Heavy Whipping Cream
1 Cup White Sugar
1 Teaspoon Vanilla Extract
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
Step 2 Sift flour and baking powder together and set aside.
Step 3 Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
Step 4 Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
Step 5 Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Step 6 Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Step 7 Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated.