Print Recipe


  • 2 3/4 cups bite sized tortilla chips lightly crushed
  • 1 cup unsalted corn kernels
  • 1 cup black beans rinsed and drained
  • 1 small jalapeño finely diced
  • 1 cup tomatoes diced
  • ½ cup cilantro leaves chopped
  • 2 cups Chunky salsa mild or hot
  • (1/2 cup of each for a total of 1 ½ cups Three cheese blend - Mozzarella cheddar, Monterrey jack
  • Chopped cilantro garnish
  • Diced tomatoes garnish
  • Finely diced jalapeño garnish


  • Adjust oven rack to middle position and preheat the oven to 350° Fahrenheit.
  • Very lightly spray four .25 quart mini Dutch ovens with cooking spray and set aside. In a medium bowl combine corn kernels, black beans, jalapeño, diced tomatoes, and cilantro leaves. Mix briefly to combine.
  • Layer the bottom of each mini Dutch oven with about 1/3 cup of lightly crushed tortilla chips. Add ¼ cup Taco Bell Thick and Chunky Salsa over the tortilla chip layer, followed by the corn/black bean/tomato mixture. Press down lightly on the solids. Add another ¼ cup Taco Bell Thick and Chunky Salsa to each mini Dutch oven, layer with tortilla chips, and top with Kraft Shredded Mexican Style Four Cheese Blend.
  • Place in the oven and bake for 8-10 minutes until the cheese has melted and salsa bubbles slightly. Remove from the oven. Garnish with chopped cilantro, diced tomatoes, and jalapeños if desired.
  • Serve hot.



    • Breakfast casserole filling can be prepared one day in advance and stored in the refrigerator until ready to use. In the morning, quickly layer the mini Dutch ovens and pop in the oven.


      Serving Suggestion:

      • Sprinkle cilantro, tomato, and jalapeño garnish over cheese and bake it with the casserole instead of serving it raw.