Protein Burrito Casserole

A quick and creamy casserole that combines your favorite Mexican flavors in one hearty dish, perfect for busy weeknights or dinner parties.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use pre-cooked chicken to save time.
2 cups cooked rice White or brown rice can be used.
1 can black beans, rinsed and drained Choose low-sodium beans if preferred.
1 cup corn Frozen or canned corn works well.
1 cup salsa Use your favorite salsa for flavor.
1 teaspoon cumin Add more for a spicier flavor.
1 teaspoon chili powder Adjust to taste.
1 cup shredded cheese (cheddar or Monterey Jack) More cheese can be added for extra creaminess.
Salt and pepper to taste Season to your preference.
Tortilla chips or tortillas (optional, for serving) For serving alongside the casserole.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper.
Transfer the mixture into a greased baking dish.
Top with shredded cheese.

Baking

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.

Serving

Serve hot with tortilla chips or wrapped in tortillas if desired.

Notes

You can prep this dish ahead of time and refrigerate it overnight. It keeps well in the fridge for 3 to 4 days, and can be frozen for up to 3 months. For variations, use plant-based ingredients for a vegan option or try different salsas and toppings.