1 Tbsp. canola oil
2 10-ounce cans diced tomatoes with chiles, such as Rotel
1 cup chicken broth
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1 15.5-ounce can black beans, drained and rinsed
1 10-ounce bag frozen corn
5 cups shredded cooked chicken
12 small corn tortillas, cut into quarters
1 8-ounce block Monterey Jack cheese, shredded
1/2 cup sour cream
1/3 cup diced red onion
1/3 cup loosely packed fresh cilantro, chopped
Preheat the oven to 375 degrees F. Brush a 9-by-13- inch casserole dish with the oil.
Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl.
Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot. —————
————— Pasta dishes are always a great dinner for a bigger family because a pound of pasta goes a long way. Whether you’re mixing in lots of add-ins like roasted cherry tomatoes and chunks of mozzarella or if you’re simply tossing the pasta with this vibrant lemon-butter sauce, pasta is a crowd pleaser.
This Lemon Capellini comes together quickly, packing a bright punch from the fruity, acidic notes of the lemon, while also adding levels of richness through a generous amount of butter.
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