Hot Cowgirl Casserole

• servings: 10 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 small white onion

1 jalepeño chile

2 medium garlic cloves

1 1 ounce. less-sodium taco seasoning mix

1 16 ounce mild roasted tomato salsa

1/2 cup cream cheese

1/2 teaspoon kosher salt

2 (15 ounce) cans black beans

1 (14.75 ounce) can fire-roasted corn

1 (4 ounce) can green chiles

1/2 cup sour cream

4 cups rotisserie chicken

2 cups Monterey Jack cheese

tortilla strips

Cilantro

scallions

pickled red onion

Directions

Gather ingredients and preheat oven to 350 degrees F (175 degrees C).

Heat oil in a large nonstick skillet over medium. Add onion, jalepeño chile, and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Add taco seasoning and cook, stirring often, until fragrant, about 1 minute.

Add salsa, bring to a simmer over medium, then add in cream cheese and salt, and cook, stirring constantly, until melted and incorporated, about 3 minutes. Stir in black beans, corn, chopped green chiles, and sour cream. Remove from heat and fold in chicken.

Transfer to a 9 x 13- inch baking dish, and spread into an even layer. Sprinkle evenly with Monterey Jack cheese.

Bake in the preheated oven until bubbly, about 25 minutes. Without removing dish from oven, increase oven temperature to broil, and broil until browned, 4 to 5 minutes.

Garnish with tortilla strips, cilantro, scallions, and pickled red onion. Recipe developed by Craig Ruff

Nutrition

• Calories: 582 kcal
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 0 g
• Cholesterol: 154 mg
• Sodium: 1435 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 10 g
• Total Sugars: 8 g
• Protein: 41 g