Description
A hearty Tex-Mex casserole combining seasoned shredded chicken, fluffy rice, beans, corn, and cheesy layers for a fuss-free weeknight meal. Packed with bold flavors and customizable, it’s a crowd-pleasing comfort food ideal for families.
Ingredients
2 cups cooked white or brown rice
1 lb boneless, skinless chicken breast, shredded
1 can (15 oz) black beans, drained
1 can (15 oz) whole kernel corn, drained
1 cup frozen mixed vegetables (peas, carrots, bell peppers)
1 can (24 oz) tomato sauce
2 tbsp taco seasoning
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
torillas, cut into wedges (optional)
Olive oil (for greasing)
Instructions
Preheat oven to 375°F (190°C)
Grease a 9×13-inch baking dish
Spread 1 cup rice in the bottom
Top with half the shredded chicken, followed by black beans, corn, and mixed vegetables
Mix tomato sauce with taco seasoning and pour over the layers
Add remaining rice, chicken, and a second layer of beans
Sprinkle cheddar cheese evenly
Bake for 25 minutes or until bubbly and golden
Let rest 10 minutes before garnishing with cilantro
Notes
Taco seasoning is typically pork-free, but verify ingredients
Use vegan cheese alternative for dairy-free version
Substitute canned diced tomatoes with salsa for tanginess
Casserole stores well for 3-4 days refrigerated
Freeze assembled casserole for up to 2 months
Nutrition
- Serving Size: 1 piece (1/8 of casserole)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg