Cheesy Chicken Taco Casserole with Black Beans
This Chicken Taco Casserole is a cheesy, family-friendly dinner made with shredded chicken, taco rice, beans, tomatoes, and green chilis. Baked in one dish and topped with melted cheese and sour cream, it’s an easy weeknight meal everyone will love.
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Ingredients
- 5.4 oz taco rice (2 pouches)
- 2 cups cooked and shredded chicken
- 15 oz black beans (1 can), drained and rinsed
- 14.5 oz diced tomatoes (1 can), drained
- 4 oz diced green chilis (1 can), drained
- 3 cups chicken broth
- 1 ½ cups shredded Colby Jack cheese
- Sour cream for topping
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine taco rice, shredded chicken, black beans, diced tomatoes, green chilis, and chicken broth. (You can mix everything right in the casserole dish if you prefer fewer dishes.)
- Pour mixture into a 9x13 inch casserole dish.
- Bake uncovered for 35 minutes.
- Remove from oven, top with shredded cheese, and bake for another 10 minutes until cheese is melted and bubbly.
- Serve warm with sour cream on top.
Servings: 6
Calories: 420kcal