![\"IMG_1904.JPG\"](\"https:\/\/i0.wp.com\/ronspencer.com\/wp-content\/uploads\/2014\/11\/IMG_1904.jpg?resize=600%2C600\")
<\/p>\nChicken Black Bean & Corn Taco Bake<\/p>\n
<\/p>\n
Prep time:\u00a010 min\u00a0| Cook time:\u00a020 min\u00a0| Total time:\u00a030 min<\/p>\n
Ingredients<\/span><\/p>\n 2 tablespoons\u00a0extra virgin olive oil Directions<\/span><\/p>\n Preheat oven to 350 degrees F. Place olive oil into a 12 inch cast iron skillet over medium heat. Add onions and cook for 5 minutes, stirring often until softened. Add chicken, beans, corn, olives and cut up tortillas. Stir to combined.<\/p>\n Place salsa and sour cream into a medium bowl and add to skillet, stirring to combine. Stir in cumin, salt and pepper. Top with shredded cheese and bake for 20-25 minutes, until cheese is melted.<\/p>\n Serve warm.<\/p>\n Makes\u00a06 Servings<\/p>\n","protected":false},"excerpt":{"rendered":" Chicken Black Bean & Corn Taco Bake Prep time:\u00a010 min\u00a0| Cook time:\u00a020 min\u00a0| Total time:\u00a030 min Ingredients 2 tablespoons\u00a0extra virgin olive oil 1 cup\u00a0finely chopped white onion<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[29,15],"tags":[37],"class_list":["post-568","post","type-post","status-publish","format-standard","hentry","category-bermudafoodie-2","category-food","tag-food"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p82n0m-9a","jetpack-related-posts":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/posts\/568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ronspencer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=568"}],"version-history":[{"count":5,"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/posts\/568\/revisions"}],"predecessor-version":[{"id":581,"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/posts\/568\/revisions\/581"}],"wp:attachment":[{"href":"https:\/\/ronspencer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ronspencer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ronspencer.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup\u00a0finely chopped white onion
\n2 cups\u00a0cooked, shredded chicken (I prepare shredded chicken breast before I begin the dinner)
\n15 ounce can\u00a0black beans, drained and rinsed
\n1 cup sweek corn
\n1\/4 cup\u00a0sliced black olives
\n6 corn tortillas, cut into eighths
\n16 oz jar med (or mild)\u00a0salsa
\n1\/2 cup\u00a0sour cream
\n1 tablespoon\u00a0ground cumin
\n1\/4 teaspoon\u00a0sea\u00a0salt
\n1\/4 teaspoon\u00a0freshly ground black pepper
\n1.5 cup\u00a0shredded cheddar cheese<\/p>\n