Description
Satisfy your cravings with a delicious Taco Chicken Casserole that’s perfect for busy weeknights or casual gatherings. This hearty dish features tender shredded chicken, zesty tomatoes, and black beans layered with creamy cheese, all melded together to create an explosion of flavors in every bite. With a sprinkle of fresh toppings like avocado and cilantro, this casserole not only looks vibrant but tastes incredible too. Easy to prepare in just one pan, it’s an ideal meal for families or potlucks, and leftovers reheat beautifully for the next day.
Ingredients
Scale
- 2 cups shredded chicken (cooked)
- 1 – 10 ounce can Rotel
- 1 cup black beans (cooked)
- 1 cup white rice (cooked)
- ½ cup sweet corn (cooked)
- 1 package taco seasoning
- 2 cups colby jack cheese (shredded)
- 2 avocados (chopped)
- 1 large tomato (diced)
- 1 cup tortilla chips (broken into large crumbles)
- ¼ cup black olives (sliced)
- cilantro (diced, for garnish)
Instructions
- Preheat your oven to 375°F.
- In a mixing bowl, combine shredded chicken, Rotel, black beans, rice, corn, and taco seasoning; mix well.
- Transfer the mixture to a 9×13 casserole dish and spread evenly.
- Sprinkle shredded colby jack cheese on top.
- Bake for 30 minutes or until cheese is melted and bubbly.
- Top with crushed tortilla chips, diced avocado, tomatoes, and sliced black olives.
- Garnish with fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the casserole (approximately 220g)
- Calories: 385
- Sugar: 2g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg