Tonight: (quasi) Mexican chicken. A pint jar of tomatoes, can of whole kernel corn, can of rinsed black beans, chicken breasts cut in chunks, small can of diced green chiles, healthy dose of Penzeys taco seasoning. 10 minutes then NPR. Stir in a chunk of cream cheese, a drained can of black olives, and serve over chips or, more likely for us this evening, quick-fried in butter corn tortillas. Sprinkle the whole thing with grated co-jack cheese.
Holdover from when the kids were young. I used to make it as a "Mexican lasagna" in a pie plate with corn tortillas as the "noodles." IP is much easier.
