Chicken Taco Bake

Ingredients:
- Taco seasoning packet (low sodium)
- 16 oz black beans (low sodium)
- 16 oz corn (unsalted)
- 1 can of rotel (I use the HOT kind)
- 2 lbs chicken breast
- 2-3 low carb tortillas
- 1 tbsp crushed red pepper (optional)
- 1 tbsp cayenne pepper (optional)
- 2 tsp garlic powder
- 1 cup Texas Pete (or Frank's Red Hot Sauce)


CHICKEN TACO BAKE:
1. Preheat the oven at 425 degrees.
2. Dice the fresh chicken breast into bite size pieces.
3. Then cook the chicken in a stove top pan with the hot sauce until almost cooked.
4. Once chicken is ready, then add the remaining ingredients until taco seasoning is fully blended.
5. Once fully blended transfer the taco filling into a nonstick baking sheet. Layers should be tortilla, then taco filing, then cheese (lightly spread across the taco filling layer) and repeat and end with a top layer of cheese.
6. Bake at 425 degrees for 15 minutes or until the cheese is melting.
7. Divide and serve. ENJOY!!