Description
A delightful Protein Burrito Casserole, combining chicken, beans, and cheese into a warm, comforting dish perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 cup shredded cheese
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Optional toppings: avocado, sour cream, cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, cooked rice, black beans, corn, diced tomatoes, taco seasoning, salt, and pepper in a large bowl.
- Spread the mixture evenly in a greased casserole dish.
- Top with a generous sprinkle of shredded cheese.
- Bake for 25-30 minutes or until heated through and the cheese is bubbly and golden brown.
- Serve warm with optional toppings like creamy avocado, tangy sour cream, and fresh cilantro.
Notes
Make the casserole ahead of time and refrigerate until ready to bake. You can also store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg