Cheesy Nacho Casserole
A hearty and flavorful casserole combining shredded chicken, rice, cheese, and a variety of toppings, perfect for family dinners or gatherings.
Ingredients
Main ingredients
- 3 cups cooked shredded chicken
- 3 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 cup sweet corn
- 1 can diced tomatoes with green chiles
- 1 medium diced red bell pepper
- 1 small diced onion
- 1 packet taco seasoning
- 1 cup smooth sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1 cup crushed tortilla chips
- to taste fresh cilantro
Instructions
Preparation
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add diced onion and red bell pepper, cooking until softened, about 3-5 minutes.
- In a large bowl, combine shredded chicken, cooked rice, black beans, corn, and diced tomatoes with green chiles.
- Add the cooked onion and bell pepper mixture, followed by taco seasoning and sour cream. Mix until evenly coated.
- Stir in 1 cup of shredded cheddar cheese and 1/2 cup of Monterey Jack cheese.
Baking
- Spread the mixture evenly into the prepared baking dish and smooth the top.
- Sprinkle remaining cheddar and Monterey Jack cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is hot and bubbly.
Serving
- Let the casserole rest for 5 minutes before serving.
- Top with fresh chopped cilantro and crushed tortilla chips just before serving.
Notes
Consider swapping in ground turkey or beef for a different protein. You can experiment with different beans or customize the cheese type. Serve with a salad or guacamole for an elevated meal.