Chicken, taco seasoning, beans, corn, and cheese blend in a flavorful, oven-baked Tex-Mex main dish.
# Components:
→ Poultry
01 - 3 cups cooked chicken breast, shredded or diced
→ Vegetables and Legumes
02 - 1 cup canned black beans, rinsed and drained
03 - 1 cup corn kernels
04 - 1 small red bell pepper, diced
05 - 1 small onion, diced
→ Pantry Staples
06 - 1 can (10 oz) diced tomatoes with green chilies, undrained
07 - 1 packet (1 oz) taco seasoning
→ Dairy
08 - 1/2 cup sour cream
09 - 2 cups shredded cheddar cheese
10 - 1 cup shredded Monterey Jack cheese
→ Optional Garnishes
11 - Fresh cilantro, chopped
12 - Green onions, sliced
13 - Avocado, diced
# Directions:
01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, sauté the diced onion and red bell pepper for 3–4 minutes until they begin to soften.
03 - Add the shredded chicken, rinsed black beans, corn, undrained diced tomatoes with green chilies, taco seasoning, and sour cream to the skillet. Stir everything together and cook for 2–3 minutes until heated through.
04 - Remove the skillet from the heat. Stir in 1 cup of the cheddar cheese and 1/2 cup of the Monterey Jack cheese until they are well distributed throughout the chicken mixture.
05 - Transfer the chicken mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
06 - Bake for 20–25 minutes, or until the casserole is bubbly and the cheese topping is golden brown.
07 - Allow the casserole to rest for 5 minutes before serving. Garnish with optional chopped cilantro, sliced green onions, and diced avocado, if desired. Serve warm.
