Hot Cowgirl Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Tex-Mex chicken casserole layered with black beans, corn, green chiles, and picante sauce, topped with melted Monterey Jack and crispy tortilla strips. Creamy, spiced, and deeply comforting.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tbsp olive oil
- ½ cup diced onion
- ½ of one jalapeno, seeded and diced
- 2 cloves garlic, minced
- 1 cup Pace picante sauce (I used mild)
- 2 ounces cream cheese
- 1 Tbsp taco seasoning
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen sweet corn
- 1 (4 oz) can diced green chiles
- 1 Tbsp lime juice
- ¼ cup sour cream
- Pinch of kosher salt
- 2 cups shredded or chopped rotisserie chicken
- 1 cup shredded monterey jack cheese
- 1 sliced green onion
- ½ cup multi-colored tortilla strips
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 1587mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 512mg
- Calcium
- 301mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1587MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.