Adapted from
The Best of Classic Cookbooks
-
1 lb
ground chicken breast
-
1 cup
onions, chopped
-
15 1/2 ozs
canned dark red kidney beans, drained
-
15 ozs
tomato sauce
-
11 ozs
Mexicorn, undrained
-
1 tsp
granulated sugar
-
1 tsp
chili powder
-
1/2 tsp
oregano
-
1/2 c
cheddar cheese, shredded
-
1/2 c
low-fat tortilla chips, crushed
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, cook chicken and onions until chicken is no longer pink. Add beans, tomato sauce, corn, sugar, chili powder, and oregano. Cook ten minutes, or until most of the liquid is absorbed. Spread mixture into prepared dish. Sprinkle cheese and crushed chips over top. Bake for 20 minutes, or until cheese has melted.