Mexican Casserole

• olive oil for sauteing
• 3 cloves garlic
• 1 onion
  
• 3/4 pound cubed skinless, boneless chicken breast meat
• 1/2 (1.25 ounce) package taco seasoning mix
• 1 (15 ounce) can black beans, undrained
  
• 1 (8.75 ounce) can sweet corn, undrained
• 3/4 cup salsa
• 1 cup shredded Mexican-style cheese
• 1 1/2 cups crushed plain tortilla chips
  

1. In a large skillet over medium high heat, saute garlic and onions. Add chicken and saute until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa. Cover skillet and simmer over medium low heat for 10 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
4. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

Yummy. Took this to the Nielsen's shortly after John Paul was born- made half for them and half for myself. It's incredibly easy, cheap and adaptable. I served Patrick leftovers the next day and he gushed about them. A little avocado on top really makes it perfect.