Cheesy Chicken Taco Casserole with Black Beans
A comforting Mexican-inspired casserole loaded with shredded chicken, black beans, taco rice, green chilis, and melted Colby Jack cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Ingredients
2 (5.4 oz) pouches taco rice
2 cups cooked shredded chicken
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, drained
1 (4 oz) can diced green chilis, drained
3 cups chicken broth
1 1/2 cups shredded Colby Jack cheese
Sour cream, for serving
Instructions
1.Preheat oven to 350°F.
2.Combine rice, chicken, beans, tomatoes, chilis, and broth.
3.Transfer to a 9×13-inch baking dish.
4.Bake uncovered for 35 minutes.
5.Top with shredded cheese.
6.Bake 10 minutes more until melted.
7.Serve warm with sour cream.
Notes
Use rotisserie chicken for convenience.
Add corn or bell peppers for extra vegetables.
Top with crushed tortilla chips for crunch.
Store leftovers refrigerated up to 3 days.
Freeze before or after baking.