Chicken Burrito Casserole
A six-portion casserole with cooked chicken, black beans, corn, cooked rice or quinoa, sautéed peppers, tomatoes, taco seasoning, and cheese.
Ingredients
Casserole
- 2 cups cooked shredded chicken Respect original storage age
- 1 can black beans 15 ounces, drained and rinsed
- 1 cup canned corn kernels Drained
- 1 cup cooked rice OR quinoa Measured after cooking; choose one
- 1 cup diced tomatoes Fresh OR drained canned tomatoes
- 1 cup diced bell pepper
- 1 packet taco seasoning 1 ounce
- 1 cup shredded cheddar cheese For topping
- to taste salt and black pepper Consider seasoning packet salt
- 2 tablespoons olive oil For sautéing pepper; include with filling
Dish preparation
- as needed butter or oil for greasing Separate from skillet oil
Instructions
- Heat the oven to 350°F and grease an 8-by-8-inch or 2-quart dish lightly. Sauté diced bell pepper in the measured olive oil over medium heat for 5–7 minutes until softened.
- Place cooked chicken, drained beans and corn, cooked rice OR quinoa, measured diced tomatoes, and taco seasoning in a mixing bowl. Add all sautéed pepper and its oil; stir until evenly distributed.
- Spread the mixture in the dish and scatter the cup of shredded cheese across the top. Add separate salt or pepper only as needed.
- Bake 25–35 minutes, continuing longer if cold ingredients need it, until the central portion measures 165°F. Cover with foil if the surface colors too quickly.
- Let stand 5 minutes before dividing into six portions. Cool leftovers in shallow containers and refrigerate promptly, respecting the original chicken and grain storage limits.
Notes
Cooked chicken and cooked rice OR quinoa only. Peppers and their cooking oil are added to the filling. Use drained canned corn and beans; drain canned tomatoes if that option is chosen. The 60-minute estimate excludes cooking raw chicken or dry grain. Center must reach 165°F.