Holiday Buffet - Serving Up Multiple Dramas in One Episode

Sometimes a drama isn't the main course.  Sometimes its bite sized pieces served up dim sum or tapas style.  On this episode of Dinner and Drama with Kristin & Drew we explore a rambling of bite-sized dramas include Pete Davidsons diamond shooting Di$%, Joel Osteen and hidden church money, and selling farts for money.  So take a nibble from our Holiday Buffet and before you know it you'll be stuffed!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj...And now on Amazon Music: https://music.amazon.com/.../dinner-and-drama-with...And be sure to checkout tonights recipe - a random mishmash of everything:  Chicken Tortilla Dump DinnerINGREDIENTS:1 tablespoon canola oilTwo 10-ounce cans diced tomatoes with chiles, such as Rotel1 cup chicken broth1 tablespoon chili powder1 teaspoon ground cumin1/2 teaspoon kosher saltOne 15.5-ounce can black beans, drained and rinsedOne 10-ounce bag frozen corn5 cups shredded cooked chicken (from about 1 small rotisserie chicken)12 small corn tortillas, cut into quartersOne 8-ounce block Monterey Jack cheese, shredded (about 2 cups)1/2 cup sour cream1/3 cup diced red onionDirectionsPreheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.  Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.