I made this as a test for a freezer meal. If we like it (I'm posting while it's in the oven instead of loading the dishwasher like I should be - but it smells delicious!), I can easily throw together a couple in foil pans, but I'll do it on the day of the week the rotisserie chickens are on sale!
This wasn't on our menu plan for this week. I am bad at planning more than one week at a time. The first week is fine, but by the time I'm into the second week a) I've found a million more recipes I want to make, and b) we seem to have cannibalized the groceries we need for the second week's worth of food. I think for now I should stick to planning a week at a time.
Black Bean and Corn Chicken Taco Bake (Source: Eat At Home Cooks - this awesome site includes weekly menu plans with grocery lists!)
-1 rotisserie chicken, deboned and cut/shredded into bite-sized pieces
-10 small flour tacos
-2 cups shredded Mexican blend cheese (I used Mexican Jack blend)
-24 ozs black bean and corn salsa (I used 1 16ozs container medium black bean and corn salsa and 1 16ozs container mild chunky salsa)
-Preheat oven to 350
-Mix all ingredients in a greased 13x9 pan (I mixed the mild salsa with the cheese, tacos, and chicken, and then poured the black bean and corn salsa over the top.)
-Bake 45 minutes until hot
I could use some advice - I never know the best way to freeze things. Can I freeze this before cooking (just mix all the ingredients and freeze?) Or should I cook it first?