Casseroles are easy, quick, and require little of your time, so they’re ideal any time in your schedule. But what’s better than a Mexican casserole? Nothing, I say! This casserole is spicy, cheesy, and comforting. Plus, you’ll never feel guilty eating it!


Servings: 10 | Calories per Serving: 123


๐ŸŒถ 8.5 Ounces Cooked Shredded Chicken (I cooked in crockpot over night)

๐ŸŒถ3/4 Cup Brown Rice

๐ŸŒถ1/2 Cup Lime Juice

๐ŸŒถ1 Can Black Beans

๐ŸŒถ2 Cans Fire Roasted Diced Tomatoes

๐ŸŒถ1/3 Large Red Onion

๐ŸŒถ2 Jalapeno Peppers

๐ŸŒถ1/2 Cup Shredded Mexican Cheese Blend

๐ŸŒถCumin, Cilantro, Cayenne, Chili Powder, and Black Pepper


๐ŸŒถPreheat oven to 400 degrees.

๐ŸŒถCook the rice in a mixture of water and the lime juice, so the rice really holds that citrus flavor.

๐ŸŒถChop the red onion and jalapenos and drain the black beans.

๐ŸŒถIn a deep pan, mix together the beans, onion, jalapenos, and diced tomatoes. Mix together.

๐ŸŒถAdd brown rice when its done being cooked and mix again.

๐ŸŒถAdd 1/4th cup of cheese. Mix well.

๐ŸŒถAdd herbs and spices. Mix well.

๐ŸŒถAdd chicken. Mix well. (Mixing is pretty much most of the work in this dish. Yeesh! ๐Ÿ˜› )

๐ŸŒถSprinkle the remaining 1/4th cup of cheese on top.

๐ŸŒถCook for 20-25 minutes or under cheese is golden on top.

๐ŸŒถCut into 10 pieces and serve!

๐ŸŒถEnjoy with avocado, sour cream, fresh cilantro and even some delicious Tajin on top!


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