This recipe from the 2015 Milk Calendar is easy, tasty and can be made in less than an hour, so it’s a perfect weeknight supper. It’s made with ground chicken and all your favourite taco ingredients.

Avoiding Additives and Preservatives

Make sure your butter and cheese do not contain colour, and that your spices don’t contain colour or anti-caking ingredients. I used PC Blue Menu black beans, Green Giant frozen corn, President’s Choice white corn tortilla chips and homemade salsa.

Saute ground chicken with vegetables and spices

Place mixture in oven-proof dish and top with chips and cheese

Taco supper bake


1 tbsp (15) butter

1 lb (450 g) ground chicken

½ small onion, finely chopped

1 red pepper, finely diced

1 to 2 tbsp (15 to 30 ml) chili powder

2 tsp (10 ml) dried oregano

½  tsp (2 ml) salt

19 oz (540 ml) can black beans, rinsed and drained

1 cup (250) frozen corn

½  cup (125 ml) salsa

1 cup (250 ml) milk

2 tbsp (30 ml) all-purpose flour

2 cups (500 ml) grated Canadian Cheddar, divided

1 cup (250 ml) tortilla chips, barely crushed


Preheat oven to 400°F (200°C). In a large skillet, melt butter over medium-high heat; cook chicken with onion, red pepper, chili powder to taste, oregano and salt, using a fork to break up meat, for about 5 min or until chicken is cooked through. Stir in beans, corn and salsa. Whisk milk with flour. Gradually stir milk mixture into chicken mixture. Bring to a boil, then stir frequently for 2 min.

Remove from heat; stir in 1 cup (250 ml) of the cheese. Transfer into an 8-inch (2 L) square dish.

Sprinkle chicken with tortilla chips then remaining cheese. Bake for 10 min or just until cheese is melted. Let stand for 5 min before serving. Scoop out into bowls. Serve with additional salsa, sour cream and guacamole. Serves 4-6.

From the 2015 Milk Calendar