Chorizo and Rice Meal Prep is a quick meal idea made with Mexican-style pork chorizo, corn, black beans and Minute® Ready to Serve Brown & Wild Rice topped with cotija cheese and a fresh cilantro garnish. 

I have been all about meal prepping lately. This is a bit out of character for myself but creating recipes with a few easy-to-find ingredients that can be whipped up quickly has been the key to my meal prepping success. I don’t want to spend hours cooking on Sunday. I like to spend 10 minutes cooking so I can enjoy the remainder of the day with my family. Minute® Ready to Serve microwavable rice cups have been a huge help in accomplishing this by allowing me to spend less time in the kitchen and more time enjoying the little moments in life.

Chorizo and Rice Meal Prep

Chorizo and Rice Meal Prep is a great comfort dish with a bit of spice that pairs well with the nutty, chewy rice and textures of the corn and black beans. The dish is finished with a slightly salty cotija cheese crumbled over top and cilantro for a touch of freshness.

Mix It with Minute

To Start

Brown the chorizo.

Then Add

Black beans and corn. 

Mix

Heat up Minute® Ready to Serve Brown & Wild Rice cups and mix in with chorizo, corn and black beans.

Optional Topping

Top with crumbled cotija cheese and fresh cilantro.

MINUTE® READY TO SERVE RICE

Chorizo

I use a Mexican-style pork chorizo in this dish. You can find chorizo in almost any large grocery store or a specialty Mexican grocer. I love using chorizo in dishes because it has loads of spices, making it a really lovely ingredient that packs enough punch to season an entire meal. No extra seasonings are needed which is perfect for a lazy cook like myself. Mexican-style chorizo typically comes in either a regular or spicy version. I find the spicy version can be really spicy sometimes, but the regular version is just right for my family. If you are not a fan of spicy foods, a Spanish chorizo can be used and tends to have less heat.

Chorizo and Rice Meal Prep

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Amber
• Total Time: 10 minutes
• Yield: 4 servings 1x

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Chorizo and Rice Meal Prep is a quick meal idea made with Mexican-style pork chorizo, corn, black beans and Minute® Ready to Serve Brown & Wild Rice topped with cotija cheese and a fresh cilantro garnish.

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Ingredients

• 4 – Minute® Ready to Serve Brown & Wild Rice cups
• 6 ounces Mexican-style pork chorizo
• 1/3 cup canned whole kernel corn, strained
• 1/3 cup canned black beans, strained
• crumbled cotija cheese (optional)

Garnish

• fresh cilantro, chopped (optional)

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Instructions

1. Remove chorizo from casing and cook on stovetop on a medium high heat for 5 minutes. Mince well.
2. Add the strained corn and black beans. Mix in with chorizo and let cook for another 2 minutes.
3. As the chorizo is cooking on the stovetop, heat up the Minute® Ready to Serve Brown & Wild Rice cups in the microwave two at a time with tops removed for 90 seconds. Repeat for the other two cups.
4. Place the cooked chorizo mixture in a mixing bowl with the Minute® Ready to Serve Brown & Wild Rice. Mix together.
5. Serve and top with some crumbled cotija cheese and fresh cilantro.

Notes

Meal prepping: if not serving immediately, place Chorizo and Rice back into the cups after mixing. Top with the crumbled cotija cheese and cilantro. Cool. Cover with foil and place into refrigerator. To reheat, remove foil and reheat for 60 seconds for one cup.

• Prep Time: 3 minutes
• Cook Time: 7 minutes
• Category: Lunch
• Method: Stovetop

Visit the Minute® Rice website for more simple recipe ideas for easy meal prepping! 

Click HERE. 

The post Chorizo and Rice Meal Prep appeared first on Simply Made Recipes.

The 3 Bean Salad with Rice is a simple recipe made with black beans, kidney beans, cannellini beans, red onion, fresh parsley, red bell pepper and Minute® Ready to Serve White Rice with a quick dressing of red wine vinegar, olive oil and Dijon mustard. 

Perfect side dish for summer grill outs!

Summer BBQs are in full swing! I love grilling out with friends on the weekends, but I do not love sitting over a hot stove to prep dishes to bring to the gathering. So a delicious side dish recipe that only takes about 10 minutes of prep and a 90-second microwave time is a winner in my book. Spend more time enjoying the beautiful weather with friends and less time inside cooking! That’s what the season is all about.

Minute Ready to Serve cups

The 3 Bean Salad with Rice has a base of a traditional favorite, white rice. The rice that goes with anything! Minute® Ready to Serve cups make cooking rice easier, quicker and more convenient with BPA-free, recyclable cups that are ready in 90 seconds or less in the microwave. When it is hot and muggy outside, Minute® Ready to Serve cups are a hassle-free solution to mealtime to keep cool all summer long while creating light dishes.

3 Bean Salad with Rice

3 Bean Salad with Rice has wonderful flavors and great textures with multiple types of beans paired with fresh ingredients. The dressing added is an easy vinaigrette of olive oil, red wine vinegar and Dijon mustard that gives this dish just a bit of boldness to be far from being called bland. In combination, I would call this side dish fresh, crisp and light! The perfect pairing for all of your favorite grilled entrees.

Ingredients 

A few simple ingredients are needed to make this recipe. Most are probably already in your pantry and the remaining are easily found at any grocer. 

• Minute® Ready to Serve White Rice 
• Black bean
• Kidney beans
• Cannellini beans
• Fresh parsley
• Red onion
• Red bell pepper 
• Olive oil
• Red wine vinegar
• Dijon mustard
• Granulated sugar
• Salt
• Ground pepper

Instructions

1. Heat up two cups of Minute® Ready to Serve White Rice in the microwave according to packages instructions. Remove film on top and microwave for 90 seconds for two cups. Remove from microwave and let cool.
2. Open cans of  beans and rinse all the beans in a strainer using cold water.
3. Place rinsed beans into a large bowl.
4. Add rice to bowl.
5. Wash and dice parsley, onion and bell pepper. Add to bowl.
6. Pour in dressing and mix all ingredients together.
7. Chill in refrigerator until ready to serve. Make sure to mix again before serving.

“Can I make this the day before?”

3 Bean Salad with Rice is best served cold. You can absolutely prep this dish the day before and it tastes even better having the dressing really soak into the rice overnight.

“Can I use different beans?”

Yes, you may use any three bean varieties you wish. Any beans! I do recommend trying to use multiple colors for a more visually appealing dish and beans of different textures or sizes just to add some interest. Soy beans, pinto beans, navy beans, chickpeas or even green beans are just a few examples of other bean options that may be used.

Note: Some of these beans are considered legumes instead of actual beans but work nicely all the same. 

“Can I use different rice?”

Yes, you absolutely use any rice  you wish. The Minute Ready to Serve Rice cups are what I recommend because they are so quick and easy with this recipe. Try the Minute Ready to Serve Brown Rice or Minute Ready to Serve Brown Rice & Quinoa for a healthier spin and some added texture.

3 Bean Salad with Rice

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Amber
• Total Time: 11 minutes
• Yield: 8 servings 1x

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The 3 Bean Salad with Rice is a simple recipe made with black beans, kidney beans, cannellini beans, red onion, fresh parsley, red bell pepper and Minute® Ready to Serve White Rice with a quick dressing of red wine vinegar, olive oil and Dijon mustard.

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Ingredients

• 2- Minute® Ready to Serve White Rice
• 15 ounce can black beans, drained and rinsed
• 15 ounce can kidney beans, drained and rinsed
• 15 ounce can cannellini beans, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/2 red onion, finely diced
• 1 red bell pepper, diced

Dressing

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons sugar
• Salt
• Ground pepper

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Instructions

1. Heat up two cups of Minute® Ready to Serve White Rice in the microwave according to packages instructions. Remove film on top and microwave for 90 seconds for two cups. Remove from microwave and let cool.
2. Open cans of  beans and rinse all the beans in a strainer using cold water.
3. Place rinsed beans into a large bowl.
4. Add rice to bowl.
5. Wash and chop parsley, onion and bell pepper. Add to bowl.
6. Pour in dressing and mix all ingredients together.
7. Chill in refrigerator until ready to serve. Mix again before serving.

Dressing

1. Whisk together olive oil, red wine vinegar, Dijon, sugar and a sprinkle of salt and pepper. You can adjust sugar and Dijon to personal taste.

• Prep Time: 10
• Cook Time: 1
• Category: Side
• Method: Microwave

Visit the Minute Rice® website for more quick summer recipes that won’t heat up the kitchen! 

Click HERE. 

The post 3 Bean Salad with Rice appeared first on Simply Made Recipes.

Vegan Burrito Bowls are made with sautéed bell peppers with red onion, fire roasted corn, seasoned black beans, fresh avocado and Green Mountain Gringo® Medium Salsa served over a bed of cilantro lime rice and fresh greens.

The snow is finally melting away and spring is near. Kids are outside playing again, neighbors are walking their dogs…. birds are chirping and flying about. This beautiful weather motivates me to ditch my not so responsible winter eating habits and be a little healthier. Just being more conscious of what ingredients I am putting into my body. Cooking at home and eating a rainbow of colors in food is a great way to kick start this healthier eating.

Green Mountain Gringo®

I really am getting on board with backing more companies who are transparent with their labeling and provide clean food options that I can feel good about feeding my family. I also want high quality ingredients and great taste! Green Mountain Gringo® checks all these boxes providing that transparency, high quality and flavor. As Green Mountain Gringo® likes to propose, “Check Out Our Backside” and take a look at the label to see for yourself.

Click HERE to use the store locator to find where Green Mountain Gringo® salsa products are sold near you!

Vegan Burrito Bowls

Vegan Burrito Bowls have a beautiful bed of healthy greens along with a flavorful helping of cilantro lime rice. More flavor and nutrients are packed on with bell peppers, red onion, corn and black beans that were simmered in Green Mountain Gringo® Medium Salsa. This bowl is tummy filling, energy producing, tasty and just downright satisfying! Even my meat lovers out there will love this recipe!

Ingredients

At first glance at the recipe card, this bowl looks like a lot of ingredients and steps. Don’t be alarmed because these bowls are really easy to make and use really simple, easy to find ingredients!

What you need:

• Green Mountain Gringo® Medium Salsa
• jasmine rice
• fresh cilantro
• limes
• bell peppers
• red onion
• canned black beans
• chili powder
• fresh greens ( I used a spinach and arugula mix)
• avocado
• canned fire roasted kernel corn
• crushed red pepper
• salt
• pepper
• olive oil
• soy butter

Process

Begin by making the cilantro lime rice.

1. Add water, rice, soy butter and a pinch of salt to a pot.
2. Bring to a boil, cover and reduce to low simmer for 16 minutes or until water has been completely absorbed.
3. Chop up fresh cilantro and stir into rice.
4. Squeeze lime for fresh lime juice and mix into rice.

As the rice cooks, move on to the rest of the prep and sauté the bell peppers with onion.

1. Wash peppers and peel outside of onion.
2. Slice the peppers and onion.
3. Heat up a skillet on the stovetop.
4. Drizzle in some olive oil and toss in the sliced peppers and onion.
5. Salt and pepper to taste.
6. Cook for 6 minutes flipping often.
7. Place on a plate to the side while you heat up the beans.

Using the same skillet the pepper and onion were cooked in, place back on the stovetop on a medium-high heat to cook the beans. You will notice these aren’t your normal, bland black beans. We are giving them a pop of flavor with some Green Mountain Gringo® Medium Salsa.

1. Drizzle in a little olive to the hot pan.
2. Drain and then pour beans into pan.
3. Add some salsa, chili powder and a sprinkle of salt and pepper.
4. Stir and bring to a low simmer to heat up. This only takes a couple minutes.

Tip

Want an extra boost of lime? Zest the lime along with using the juice and stir into cooked rice for a little extra zing.

Finishing Touch

Assemble the bowls once everything has finished cooking.

1. Place some rice into a large bowl to one side and then place fresh greens on the other side.
2. Pile in some of the sautéed bell peppers with red onion and seasoned black beans.
3. Heat up the corn on stovetop or in microwave for 2 minutes and then pile into bowl.
4. Top with Green Mountain Gringo® Medium Salsa and some freshly sliced avocado.
5. Squeeze a lime wedge over top and sprinkle in some crushed red pepper.

Vegan Burrito Bowls

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Amber
• Total Time: 33 minutes
• Yield: 4 1x

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Description

Vegan Burrito Bowls are made with sautéed bell peppers with red onion, fire roasted corn, seasoned black beans, fresh avocado and Green Mountain Gringo® Medium Salsa served over a bed of cilantro lime rice and fresh greens.

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Ingredients

Vegan Burrito Bowls

• Green Mountain Gringo® Medium Salsa
• cilantro lime rice batch
• bell pepper and red onion mix
• seasoned black beans
• 2 cups fresh greens, I used a spinach and arugula mix
• 1 avocado, peeled and sliced
• 1 lime, cut into wedges
• 14 ounce can fire roasted kernel corn
• crushed red pepper

Cilantro Lime Rice

• 1 cup long grain jasmine rice
• 1  1/2 cups water
• 1/4 cup fresh cilantro, chopped
• 1  1/2 Tablespoon lime juice
• 1 Tablespoon soy butter
• salt

Sautéed Peeper and Onion

• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/2 red onion, sliced
• olive oil
• salt
• pepper

Seasoned Beans

• 1/2 cup Green Mountain Gringo® Medium Salsa
• 15 ounce can black beans, drained
• 1/4 teaspoon chili powder
• salt
• pepper

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Instructions

Cilantro Lime Rice

1. Add water, rice, soy butter and a pinch of salt to a pot.
2. Bring to a boil, cover and reduce to low simmer for 16 minutes or until water has been completely absorbed.
3. Chop up fresh cilantro and stir into rice.
4. Squeeze lime and mix into rice.

Sautéed Peeper and Onion

1. Wash peppers and peel outside of onion.
2. Slice the peppers and onion.
3. Heat up a skillet on the stovetop.
4. Drizzle in some olive oil and toss in the sliced peppers and onion.
5. Salt and pepper to taste.
6. Cook for 6 minutes flipping often.
7. Place on a plate to the side while you heat up the beans.

Seasoned Beans

1. Drizzle in a little olive to hot pan.
2. Drain and then pour in beans to pan.
3. Add salsa, chili powder and a sprinkle of salt and pepper.
4. Stir and bring to a low simmer to heat up. This only takes a couple minutes.

Vegan Burrito Bowls

1. Assemble bowls. Place some rice into a large bowl to one side and then place fresh greens on the other side.
2. Pile in some of the sautéed bell peppers with red onion and seasoned black beans.
3. Heat up the corn on stovetop or in microwave for 2 minutes and then pile into bowl.
4. Top with Green Mountain Gringo®  Medium Salsa and some freshly sliced avocado.
5. Squeeze a lime wedge over top and sprinkle in some crushed red pepper.
6. Enjoy.

 

• Prep Time: 10
• Cook Time: 23
• Category: Dinner
• Method: Stovetop

Have you checked out the backside labeling of Green Mountain Gringo®  products? Let me know why you love this salsa in the comments below.

The post Vegan Burrito Bowls appeared first on Simply Made Recipes.

January is the month for soups and slow cooked meals. This time of year my crock-pot has a permanent spot on the kitchen counter so we use it daily – and we pretty much do just that! This Crock-pot White Chicken Chili

Crock-pot White Chicken Chili

Crock-pot White Chicken Chili is one of those really simple dump and go meals. Just make sure to soak the beans in a big bowl of water the night before so you can toss everything together in the morning. Cook on low all day, shred the chicken and serve with delicious toppings. We enjoy cilantro, fresh avocado, sour cream and crunchy tortilla strips.

If you want to thicken up the broth a bit, take your spoon or ladle and squish some of the cooked beans against the side of the crock-pot before serving! From time to time we also add extras in this soup. Put in whatever extras you have around the house like corn, carrots, celery, or herbs for more flavor and textures!

White Chicken Chili

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amber
• Yield: 6 people 1x

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White Chicken Chili is made with chicken breast,  Northern beans, yellow onion, chicken broth, salsa verde and seasonings. Top with sour cream , fresh avocado slices, tortilla strips and cilantro. 

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Ingredients

• 1 pound Northern beans (soaked overnight)
• 2 chicken breasts
• 12 ounces salsa verde
• 48 ounces chicken broth
• 1 yellow onion (chopped)
• 3 garlic cloves (minced)
• 2 teaspoons cumin
• 1 teaspoon ground pepper
• 1 bay leaf
• 1 sprig rosemary (optional )
• sour cream (topping)
• tortilla strips (topping)
• fresh cilantro (topping)

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Instructions

1. Soak the beans in water overnight. 
2. Place drained beans, chicken, salsa verde, and chicken broth into crock-pot. 
3. Dice the onion and mince the garlic cloves. Place into crock-pot along with 2 teaspoons cumin, 1 teaspoon pepper and a bay leaf. I also like to add a sprig of rosemary when I have it on hand. 
4. Cook on low 8-10 hours. 
5. Remove the rosemary sprig and bay leaf. 
6. Remove the chicken breasts, shred, and return to crock-pot. 
7. Mash some of the beans on the side the crock-pot with your ladle or spoon to thicken up the soup to your preference. 
8. Serve with your favorite toppings like sour cream, fresh cilantro and tortilla strips. 

• Category: Dinner

What topping will you put on your Crock-pot White Chicken Chili?

The post Crock-pot White Chicken Chili appeared first on Simply Made Recipes.

This Southwest Chicken Wrap is a tasty lunch made with Tyson^® Grilled & Ready^® Fully Cooked Oven Roasted Diced Chicken Breast, lettuce, tomato, beans, corn, cheese and a Skinny Chipotle Mayo wrapped in a whole wheat tortilla.

After those high calorie holiday meals and extra sugary treats, I force myself make smarter food choices to start off the new year, as many people do. Lunchtime is my “make it or break it” part to my day. It is so easy to grab a soda and fast food mid-day, so it takes extra effort to plan out my lunches and stick to it. Having something tasty, wholesome, convenient, filling and better for me is the goal and this Southwest Chicken Wrap hits all the notes. Plus, I am hitting the gym more frequently so a high protein diet is a must!

Southwest Chicken Wrap

This Southwest Chicken Wrap is a breeze to make thanks to Tyson Grilled and Ready products. You can quickly heat the chicken up in the microwave or cook on the stove-top for 3-5 minutes. I like to add just a drizzle of olive oil to a hot pan, add the chicken with a pinch of salt and pepper and toss the chicken until re-heated. SO easy, SO fast and SO convenient for various meals- not just these yummy Southwest Chicken Wraps. The meal possibilities are endless!

Skinny Chipotle Mayo

A good sandwich or wrap has a great sauce. A lot of sauces add a lot of fat/calories that I am trying to stay away from so this Skinny Chipotle Mayo is added to cut back a bit but still supply a lot of flavor.

What you need:

• Light mayonnaise
• Greek yogurt
• Lime juice
• Chipotle peppers in adobo sauce- can be easily found at your local grocery store
• Fresh cilantro

Place ingredients into a food processor and blend until creamy. Store in a sealable container in the fridge for one week. Use on sandwiches, wraps, salads, as a dip and more!

I am getting hungry with all this Southwest Chicken Wrap and Skinny Chipotle Mayo talk. Time to get cooking because lunchtime is here.

Southwest Chicken Wrap

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amber
• Total Time: 10 minutes

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Southwest Chicken Wrap is a tasty lunch made with Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast, lettuce, tomato, beans, corn, cheese and a skinny Chipotle mayo wrapped in a whole wheat tortilla.

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Ingredients

Southwest Chicken Wrap

• 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast (Tyson® Grilled & Ready® Fully Cooked Grilled Fajita Chicken Strips can be substituted for extra flavor)
• 1 leaf of lettuce
• 1 tortilla/wrap (recommend whole wheat)
• 1/4 cup cheddar cheese (shredded)
• 1/4 cup black beans (drained)
• 1/4 cup corn
• 3 cherry tomatoes (quartered)
• Olive oil
• Salt
• Pepper
• 1 Tablespoon skinny Chipotle mayo

Skinny Chipotle Mayo

• 1/2 cup light mayonnaise
• 1/4 cup Greek yogurt
• 1 Tablespoon lime juice
• 2 Chipotle chiles in adobo sauce
• 1 Tablespoon fresh cilantro

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Instructions

1. Make a batch of Skinny Chipotle Mayo by adding 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 Tablespoon freshly squeezed lime juice, 2 Chipotle chiles from a can and 1 Tablespoon fresh cilantro into a food processor or blend. Blend for 1 minute and store in a sealed container in the fridge. 
2. On the stove on a medium-high heat, add 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts to a hot pan with some olive oil. Add salt and pepper and toss often for 3-5 minutes to reheat chicken. 
   Alternately, you can heat 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts in the microwave for 1 minute. 
3. Wash the lettuce and cherry tomatoes. Drain the beans and corn if canned. Quarter the cherry tomatoes. 
4. Place heated Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts, 1/2 cup lettuce, 1/4 cup corn, 1/4 cup black beans, tomatoes, 1/4 cup cheese and a tablespoon of the Skinny Chipotle Mayo lined in the center of a tortilla. Roll up the ingredients and serve. 

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Lunch

How do you plan on building smarter eating habits this year? Let me know in the comments below and tell me how Tyson Grilled & Ready products are going to help you out!

The post Southwest Chicken Wrap appeared first on Simply Made Recipes.

Chicken Enchilada Dip is a fun way to enjoy all the deliciousness of enchiladas in appetizer form made with shredded chicken, enchilada sauce, black beans, corn, taco seasoning and loads of cheese.

Chicken Enchilada Dip is one of those “anytime, anywhere” sort of dips. It’s good on game day or while entertaining friends or because it’s Saturday and your hungry for enchiladas. It is just so gooood and a big hit while entertaining – make it for your friends only if you want to be stuck making this every time you see them there after.

I enjoy eating this with pretzel crisps but any sort of tortilla or cracker will be great. The Snack Factory Pretzel Crisp Buffalo Wing flavor is amazing for an extra kick of flavor with this!

Chicken Enchilada Dip

Chicken Enchilada Dip is really easy to toss together. You do need to cook a chicken breast beforehand which can be something leftover, poached quickly or as I like to do which is cooked in a crockpot until fully cooked and shreds easily. I also like to get the cream cheese really creamy by beating it with a hand mixer, followed by adding the taco seasoning, cheese and enchilada sauce. This helps get a consistent flavor throughout the entire dish to ensure every single bite is tasty as can be!

Chicken Enchilada Dip

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Amber
• Total Time: 25 minutes

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Chicken Enchilada Dip is a fun way to enjoy all the deliciousness of enchiladas in appetizer form made with shredded chicken, enchilada sauce, black beans, corn, taco seasoning and loads of cheese.

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Ingredients

• 10 ounces enchilada sauce
• 15 ounces black beans (drained)
• 15 ounces corn (drained)
• 1 cooked chicken breast (shredded)
• 1 packet taco seasoning
• 4 ounces cream cheese
• 2 cups Monterey Jack cheese (shredded)
• cilantro (garnish )
• tortilla chips or pretzels crisps

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Instructions

1. Cook the chicken. You can poach the chicken, use some leftover rotisserie or what I did which is place in the crockpot for a few hours. Shred the chicken breast.
2. Preheat oven to 375 degrees.
3. In a medium mixing bowl, add cream cheese and taco seasoning. Use a hand mixer to beat until creamy. Add the enchilada sauce and HALF the shredded cheese. Beat again. Stir in the drained corn and beans and shredded chicken. Transfer to a casserole dish.
4. Flatten the top and sprinkle on the other half of shredded cheese.
5. Bake uncovered for 25-30 minutes. The top should start to brown and bubble.
6. Sprinkle fresh cilantro over top and serve with tortilla chips or pretzel crisps.

• Cook Time: 25 minutes

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