Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup salsa or pico de gallo
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 packet taco seasoning or homemade spice mix
- 1/2 cup sour cream (optional for topping)
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 small onion, diced
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat olive oil over medium heat. Sauté diced onion and bell pepper until soft, about 5 minutes. Add shredded chicken and taco seasoning, cooking for another 3-4 minutes. Stir in beans and salsa, then remove from heat.
- Preheat oven to 375°F (190°C). Spread cooked rice evenly in a greased 9×13-inch baking dish. Layer the chicken mixture over the rice. Sprinkle shredded cheese generously on top. Optionally, dollop sour cream over the cheese for extra creaminess.
- Bake in the oven for 20-25 minutes until cheese is bubbly and golden brown. For a crispy top, broil for a few minutes using a broiler or air fryer.
Notes
- You can substitute cooked chicken breasts or thighs based on preference.
- This casserole can be prepared ahead and frozen for later use.
- Add jalapeños, corn, or avocado to customize flavors.
- Serve with fresh salad, sliced avocado, or lime wedges for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican-inspired
- Diet: Main Dish
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg