Taco Rice Casserole
This easy Chicken Taco Rice Casserole recipe is an easy dump and bake recipe that is ready in no time and that the entire family will love!
Servings: 8 people
9 x 13 baking dish
TACO RICE CASSEROLE:
- 3 cups shredded chicken
- 2 cups instant rice uncooked
- 2 cups grated Mexican cheese divided
- 2 cups salsa
- 1 cups sour cream
- 3 Tablespoons taco seasoning
- 15 ounce canned black beans rinsed and drained
- 1 cup frozen corn
- Chopped cilantro
- Diced avocado
- Tortilla strips
Heat oven to 375 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.
In a large bowl combine the chicken, rice, 1 1/2 cup grated Mexican cheese, salsa, sour cream, taco seasoning, black beans, and corn. Stir to combine.
Pour mixture into prepared pan, sprinkle with remaining cheese and cover tightly with foil. Bake for 30 minutes.
Cool for 5 minutes, and serve with garnishes.
Calories: 414kcal | Carbohydrates: 38g | Protein: 27g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 998mg | Potassium: 600mg | Fiber: 6g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 5mg | Calcium: 265mg | Iron: 4mg