Chicken and Black Bean Casserole


Ingredients:
For the Casserole:
  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1-2 tablespoons Casa de S.A. Tex-Mex Seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup sour cream
  • 1 cup salsa or Pico de Gallo
  • 1 cup cooked rice (white or brown)
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced bell peppers (any color)
For Garnish:
  • Fresh cilantro, chopped
  • Sliced avocado
  • Lime wedges
Instructions:
  1. Preheat oven to 375°F. Cook and shred the chicken if not already done. Dice the onion and bell peppers, and prepare the other ingredients.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers, and cook until softened, about 5 minutes.
  3. In a large mixing bowl, combine shredded chicken, Casa de S.A. Tex-Mex Seasoning, black beans, corn, diced tomatoes, sour cream, salsa or Pico de Gallo, and cooked rice. Mix well. Stir in the cooked vegetables.
  4. Transfer the mixture to a greased baking dish. Sprinkle shredded cheese evenly over the top.
  5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  6. Garnish with fresh cilantro, sliced avocado, and lime wedges. Serve warm.