Description
A quick and flavorful Protein Burrito Casserole, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups cooked rice
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can diced tomatoes with green chilies
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, cooked rice, black beans, corn, half of the cheese, diced tomatoes, taco seasoning, salt, and pepper in a large mixing bowl.
- Pour the mixture into a greased 9×13-inch baking dish and spread it evenly.
- Top the casserole with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until heated through and the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly; garnish with fresh cilantro if desired before serving.
Notes
For variations, try ground turkey instead of chicken or quinoa instead of rice for more protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg