Description
This Healthy Chicken Taco Casserole is a delicious and nutritious twist on traditional tacos, combining shredded chicken, black beans, brown rice, and flavorful seasonings baked to perfection with melted cheese on top.
Ingredients
Scale
Chicken Mixture:
- 2 cups cooked shredded chicken breast
- 1 cup cooked brown rice or quinoa
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup salsa (your choice of heat level)
- ½ cup plain Greek yogurt
- 1 tablespoon taco seasoning
- ½ teaspoon cumin
Topping:
- 1 cup shredded reduced-fat cheddar cheese
- ½ cup diced red bell pepper
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro (optional)
- olive oil spray
Instructions
- Preheat Oven: Preheat oven to 375°F and lightly grease an 8×8-inch baking dish with olive oil spray.
- Mix Ingredients: In a large mixing bowl, combine the shredded chicken, brown rice or quinoa, black beans, corn, salsa, Greek yogurt, taco seasoning, cumin, and half of the shredded cheese. Mix until everything is evenly coated.
- Bake: Spread the mixture into the prepared baking dish and sprinkle the remaining cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with diced bell pepper, green onions, and cilantro before serving.
Notes
- This casserole can be made ahead and stored in the fridge for up to 3 days.
- For a spicier version, use hot salsa or add chopped jalapeños.
- Serve with avocado slices or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 365
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg
