Fajita Bake

I love fajitas, but sometimes get bored with preparing them the same old way. The last time I made them, I decided to try something different. Instead of combining everything after, why not combine it before. So I cooked up some chicken and made a casserole of sorts using fajita ingredients. To make this dish vegetarian, simply omit the chicken.

Fajita Bake

Ingredients
1 large onion, sliced into thick slices
1 large green pepper, sliced
1 jalapeno, sliced
1 jar of salsa - I used Old El Paso medium, thick and chunky
1 pound of chicken, cut into bite size pieces
1 can of black beans, drained
1 can of corn, drained
1 teaspoon each
cumin
cinnamon
cayenne pepper
ground black pepper
1 tablespoon olive oil
1 cup mexican blend cheese

Directions

Preheat oven to 450 degrees. Combine sliced pepper, onion and jalapeno into a large bowl. Add spices and olive oil. Stir to coat vegetables. Spread vegetables on a cookie sheet and place in oven for 10-12 minutes.

While veggies are cooking, heat 2 teaspoons of oil in a medium skillet until smoking. Add chicken and cook for about 6-7 minutes, until browned.

Remove vegetables from oven and empty back into original mixing bowl. Add chicken, beans, corn, and salsa and stir. Empty mixture into 9x11 baking pan. Top with cheese. Place pan in oven until cheese melts, about 10 minutes. Serve with tortillas, if desired.

Servings: About 6