Description
Ingredients
Units
Scale
- 1 lb (450g) ground chicken
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 cup diced tomatoes (canned or fresh)
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (optional, for serving)
- 1 tablespoon chopped fresh cilantro (optional, for garnish)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
- Add the minced garlic and cook for another 30 seconds.
- Add the ground chicken to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked, about 6-8 minutes.
- Stir in taco seasoning, diced tomatoes, black beans, and corn. Cook for an additional 3-4 minutes, allowing the flavors to meld together.
- Transfer the chicken mixture to the prepared baking dish. Sprinkle shredded cheddar cheese on top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the casserole cool for a few minutes.
- Serve with a dollop of sour cream and a sprinkle of fresh cilantro, if desired.
Notes
- This casserole is great for meal prep! Store leftovers in an airtight container in the fridge for up to 4 days.
- For a spicier version, add a chopped jalapeño or sprinkle crushed red pepper flakes into the mix.
- You can substitute ground turkey or lean beef for the ground chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg