Chicken Taco Bake

I'm back to the Mexican. It's funny looking back on what I have been eating over the last few years. I went through a definite Oriental stage and now it's Mexican or Tex-Mex. This is another one of those cream of soup casseroles and this one was pretty tasty too. It was, however, much better freshly cooked than as leftovers heated up in microwave as the chips went kind of soggy!

Chicken Taco Bake (adapted from Six Sisters' Stuff)

300g tortilla chips
2 300g cans cream of chicken soup
300g low fat sour cream
1 400g can chopped tomato and chilli
1 400g can black beans, rinsed and drained
200g sweetcorn
1 packet taco seasoning
375g chicken, cooked and shredded
200g cheddar cheese

Preheat oven to 180C.  Lightly grease a 9x13inch pan.

In a large bowl, combine the chicken soup, sour cream, tomato and chilli, black beans, taco seasoning and chicken. Set aside.

Crush the chips and spread half of them on the bottom of the pan.

Spread half of the chicken mixture over the tortillas. Top with half the cheese. Repeat the layers.

Bake for 30 minutes, until bubbly and cheese is starting to brown.