Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish)
- Fresh cilantro, optional for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet. Cook cubed chicken with salt and pepper until golden, about 5–7 minutes.
- Stir in taco seasoning, diced tomatoes with chilies, beans, corn, and peppers. Simmer 5 minutes.
- Transfer mixture to a 9×13-inch baking dish and spread evenly.
- Layer Monterey Jack cheese, then cheddar cheese on top.
- Bake uncovered for 25–30 minutes, until cheese is melted and bubbly.
- Remove from oven, garnish with green onions and cilantro, and let rest for 5 minutes before serving.
Notes
- Use chicken thighs instead of breasts for juicier meat.
- Make it vegetarian by using quinoa or extra beans instead of chicken.
- Add extra veggies like zucchini or carrots for more nutrition.
- Swap cheese for pepper jack or gouda for a flavor twist.
- Serve over Spanish rice or with tortilla chips for extra Tex-Mex flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 95mg
