Description
A hearty, protein-packed burrito casserole that’s easy to make and perfect for family 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 salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper in a large mixing bowl. Stir until well-blended.
- Spread the mixture evenly in a greased 9×13 inch baking dish.
- Sprinkle the shredded cheese on top.
- Bake in the preheated oven for about 25-30 minutes, or until heated through and the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
For a spicy kick, add diced jalapeños or a dash of hot sauce into the mix. Leftovers can be refrigerated for up to three days or frozen for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg