Description
A hearty and nutritious casserole packed with protein, vibrant veggies, and southwestern spices, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup bell peppers, diced
- 1 cup diced tomatoes, canned or fresh
- 1 cup quinoa or brown rice, cooked
- 1 cup shredded cheese, any blend
- 1 cup salsa
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- Optional toppings: avocado, cilantro, sour cream, lime wedges, or sliced jalapeños
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the olive oil over medium heat and add the diced bell peppers; sauté for about 3-4 minutes.
- Combine shredded chicken, black beans, corn, diced tomatoes, cooked quinoa or rice, salsa, and taco seasoning in a mixing bowl.
- Fold in half of the shredded cheese into the mixture.
- Transfer the mixture into a greased casserole dish, spreading it evenly.
- Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes until the cheese is bubbling and golden brown.
- Let the casserole sit for 5-10 minutes before serving.
Notes
You can prepare this casserole a day in advance and store it in the fridge until ready to bake. Great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg