Description
A comforting and hearty dish that combines the flavors of burritos into a luscious baked casserole, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: Tortilla chips for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, mix the shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper until well blended.
- Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the shredded cheese over the top.
- Place it in the oven and bake for 25-30 minutes or until the cheese is golden and bubbly.
- Remove from the oven and let it sit for a few minutes to cool down before serving.
- Optional—serve alongside crisp tortilla chips for added crunch.
Notes
This casserole stores well in the fridge for up to 3-4 days and can be frozen for up to 3 months. Consider adding toppings like sliced jalapeños or sour cream for serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: burrito casserole, protein casserole, easy dinner, gluten-free meals