Occasionally I find myself with several virtually empty, crumb-filled bags of tortilla chips -- too lazy to have thrown them out because they have a shelf life of about a year. There's really only two things I can imagine doing with these extras: add them in an egg scramble for Mexican Migas, or throw them in this following Tex-Mex casserole conglomerate.
Casserole:
1 cooked chicken
1 small package Spanish rice
1 can black beans
1 small can black olives
1 pint sour cream
1/2 c. grated cheese
Corn tortilla chip crumbs
fresh red or green salsa
salt/pepper and other seasonings
Cook rice on stove (about 20 minutes); shred meat off entire carcass of chicken, preheat oven to 350. When ready, butter sides and bottom of casserole dish and layer chip crumbs, black beans, some salsa, and shredded chicken. Season with salt, pepper, and seasoned salt. Then add cooked Spanish rice, cannabutter (optional), sour cream, more chip crumbs, then finally olives and grated cheese. Pop in preheated oven for about 20 minutes or until cheese is melted.
Update -- the following day I had a few visitors and whipped up these nachos with the leftover ingredients of the casserole (I had some full-sized chips as well).
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