Chicken and Bean Casserole 01-May-2007 Ingredients 3/4 lb. ground chicken 2 onions\cooked, finely chopped 3 cloves garlic, minced 3/4 lb. black beans, mashed 2 Tbsps. olive oil 2 Tbsps. canned chopped green chili peppers 1 Tbsp. chili powder 1-1/2 tsps. ground cumin 2 cups tomato sauce 3/4 lb. Italian style peeled tomatoes, very coarsely chopped 12 corn tortillas 3/4 cup shredded cheddar cheese Instructions Preheat oven to temperature 350°F. Sauté chicken, half the onion and 1 clove of garlic in a heavy nonstick skillet over medium high heat 5 minutes, stirring frequently to break up meat, until meat loses its pink color. Stir in mashed black beans. Transfer mixture to a bowl and set aside. Wipe skillet clean. Heat the oil in same skillet over medium heat. Sauté remaining onion 3 minutes until softened. Add remaining garlic, chili peppers, chili powder and cumin. Sauté 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered 20 minutes or until sauce is slightly thickened. Transfer 1/2 cup sauce into the meat and bean mixture. Mix thoroughly. Dip half the tortillas, one at a time, in the simmering tomato sauce until softened. Arrange tortillas in the bottom of a lightly oiled baking dish. Spread meat and bean mixture evenly over tortillas. Repeat procedure with remaining tortillas, arranging over meat and bean mixture. Sprinkle with the shredded cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving. Content received from: Coastal Georgia Food, http://coastalgeorgiafood.com