Chicken Taco Casserole
A healthy chicken taco casserole featuring ground chicken, brown rice, black beans and fresh taco toppings like diced tomatoes, sour cream, and cilantro.
Servings: 8 Servings
Calories: 413kcal
Ingredients
- 1 tablespoon canola oil
- 2 pounds ground chicken
- ¼ cup TAK's Tex-Mex Seasoning or 2 tablespoons store-bought taco seasoning
- 3 cups cooked brown rice
- 1 (26 ounce) can of black beans, rinsed and drained
- ⅓ cup store-bought Taco Sauce such as Ortega Taco Sauce
- 4 green onions chopped, separated
- 1 ¼ cup freshly grated Cheddar cheese separated
- 1 ¼ cup freshly grated Monterey Jack cheese separated
- 4 Roma tomatoes seeded and diced
- 1 tablespoon minced cilantro
- 2 tablespoons Mexican crema or sour cream optional
Instructions
- Preheat the oven to 350° and have ready a greased, 9x13" casserole dish.
- Add the Canola oil to a large sauté pan over medium-high heat, and allow it to come to temperature. Add the ground chicken, breaking it apart with a wooden spoon or spatula. Sprinkle TAK's Tex-Mex Spice Blend over the chicken, and sauté about 7 minutes, or until cooked through.
- Transfer the cooked chicken to the casserole dish, and add in the rice, black beans, taco sauce, half of the chopped green onions, 1 cup of Cheddar and 1 cup of Monterey Jack. Mix to combine.
- Top with the remaining Cheddar and Monterey Jack cheese, and cover with aluminum foil. Bake for 25 minutes covered. Remove the foil, and bake for 5 minutes more.
- Scatter diced tomatoes, cilantro and remaining green onions across the top of the casserole. Drizzle with Mexican crema (or sour cream), if desired. Serve and enjoy.
Nutrition
Calories: 413kcal | Carbohydrates: 20g | Protein: 30g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 133mg | Sodium: 605mg | Potassium: 785mg | Fiber: 1g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 13.1mg | Calcium: 287mg | Iron: 1.8mg