Monday, September 26, 2022

Mexican Casserole @TinaKashian1 #Giveaway

Hello from TINA KASHIAN! I love Mexican food. We often make guacamole and burritos. We also go out to eat at a local Mexican restaurant and my two teen girls enjoy virgin mojitos while we order the real ones. I found this casserole on Pinterest and modified it to add chicken and the spices we love. It’s easy to make and flavorful. Try this instead of Taco Tuesday.


 

Ingredients:

2 tablespoons extra virgin olive oil, divided

2 chicken breasts, sliced in small bites

2 cloves garlic, minced

1 (15 ounce) can black beans, drained and rinsed

1 cup frozen corn kernels

1 teaspoon chili powder

½ teaspoon cumin

Salt and freshly ground black pepper to taste

6 (6 inch) flour tortillas, chopped

1 (16 ounce) can fat free refried beans

1 (10 ounce) can mild enchilada sauce

(1 4.5 ounce) can chopped green chiles, drained

1 ½ cups Mexican blend cheese

 


Directions:

Preheat oven to 375 degrees Fahrenheit. Spray a 9 x 13” casserole dish with non-stick cooking spray and set aside. Heat 1 tablespoon olive oil in a skillet over medium high heat. Cook chicken and set aside in a bowl. Drain and clean skillet. Heat 1 tablespoon olive oil in the skillet. Add garlic and cook for about 1 minute. Stir in black beans, corn, chili powder, and cumin until heated through, about 1-2 minutes. 

 


Stir in green chiles. Add cooked chicken. Season with salt and pepper.


 

 

Place tortillas evenly on the bottom of the casserole dish. 


 

Spread refried beans evenly over the tortillas, followed by the chicken mixture. Spread enchilada sauce evenly over the mixture. Sprinkle with cheese. 


 

Place in oven and bake for 20-25 minutes, until bubbly. Serve immediately. Enjoy!


 Do you like Mexican food? If not, what is your favorite type of cuisine?

Please share for a chance to win a signed, print copy of “Mistletoe, Moussaka, and Murder” (U.S. Only to win). Please leave an email address to enter. Good luck!


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Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .
 
Who would kill a man in cold blood during Ocean Crest, New Jersey’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can’t help wondering who wouldn’t kill the pompous caterer . . .
 
Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen’s mouthwatering Christmas celebration—and before her hometown’s holiday spirit washes out to sea . . .
 
Recipes included

 


Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:

Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1
Instagram:
https://www.instagram.com/tinakashian/

 

 

23 comments:

  1. This sounds great! I might use corn tortillas, instead - I like the flavor. Thanks, Tina!

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  2. Thank you for the delicious sounding recipe. We LOVE Mexican food! One of our favorites is enchiladas. One of the advantages of being an old Army brat is living my many nationalities. Mom was able to learn recipes from ladies from they actual countries they dishes come from. One of the funny things was on the Mexican food, the lady told Mom she would teach her how to make baby hot tamales because Americans usually couldn't tolerate the heat of what she made for the adults.

    Thank you for the fabulous chance to win a copy of “Mistletoe, Moussaka, and Murder”. It's definitely on my TBR list and I can't wait for the opportunity to read and review it. Shared and hoping to be the fortunate one selected.
    2clowns at arkansas dot net

    ReplyDelete
    Replies
    1. Hi Kay! It must have been nice to travel and learn recipes from different countries and to try different cuisine. I'd love that!

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  3. welcome today. I love mexican food, the real stuff. I grew up in the Mohave Desert on a farm surrounded my many mexicans. mom became friends with many and learned their recipes. my husband does not like it. he grew up in the polish section of Chicago. thanks so much for sharing your recipe. I can make this for myself and something else for my husband. quilting dash lady at comcast dot net

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    Replies
    1. Hi Lori! I can't eat as much spicy food as I used to, but I enjoy traveling and trying different types of foods.

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  4. Thank you for posting a really good sounding Taco Tuesday dish. We like Mexican food I can't take the spice though so when we go out to eat Mexican food I plead with the waiter nothing spicy. We do eat Mexican on Tuesdays and our favorite is tacos. ptclayton2@aol.com peggy clayton

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    Replies
    1. I also cannot eat too spicy. A little spice is perfect. I used to be able to eat hot foods, but not any longer. I enjoy a good taco or enchilada dish!

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  5. I love Mexican food. We have 2 restaurants near where I live that have really good food! lindaherold999(at)gmail(dot)com

    ReplyDelete
    Replies
    1. We have good authentic Mexican restaurants near us that we enjoy as well.

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  6. I love Mexican food. Quesadillas, enchiladas, guacamole. Yum.
    Wskwared(at)yahoo(dot)com

    ReplyDelete
    Replies
    1. We have been making our own guacamole and love it. It never lasts long in our house!

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  7. Yes, we love Mexican food! It is impossible to pick one favorite. We love beef fajitas, refried beans, queso and guacamole, chips, and cheese enchiladas!

    Nancy
    allibrary (at) aol (dot) com

    ReplyDelete
    Replies
    1. Hi Nancy! You'd like this casserole. It's quick and easy to make too

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  8. I grew up on Tex-Mex food. Love enchiladas and flautas. Chile con queso and tortilla chips are my favorite snacks. patdupuy@yahoo.com

    ReplyDelete
    Replies
    1. Yum! You are making me hungry. Chile con queso is full of flavor

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  9. Love Mexican food especially guacamole, tamales and Mexican Torta Cubana. jtcgc at yahoo dot com

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  10. Mexican food and Asian cuisines are equal as our favorites but I'm much better at making Mexican at home, having grown up in Texas. We love burritos, chiles relleno, chalupas, tacos, carne asada and flan. lnchudej@yahoo.com

    ReplyDelete
    Replies
    1. Hi Linda. There are both Mexican and Asian restaurants near us that are owned by locals and we often go out to one of them. I like both types of cuisine. And Italian, too!

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  11. I love mexican food, we also have burritos quite often! The recipe sounds great, thanks for sharing! tWarner419@aol.com

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  12. Sounds like a great recipe and I especially like that the tortillas are a base. I might just be putting the ground beef bavk into the fridge and grabbing some chicken for tonight. We are also big fans of Mexican food, from the nice sit down family owned to the little taco shacks for some rolled tacos. 😋 Thank you for an opportunity to try and wi one of your books, The Kebob Kitchen cozies are awesome! When is the next one due out? tracy.condie@gmail.com

    ReplyDelete