Monday, February 27, 2017

Ground Chicken Taco and Rice Casserole



I’m all about easy dinners these days, even on Sundays when I do have the ability to spend a little bit more time in the kitchen. But honestly, life is going so fast these days, I’d rather spend the time with my sweet girls. So on Sunday, my husband suggested some sort of a Mexican casserole (apparently I had sent him a link to some fabulous recipe on Pinterest last week but I didn’t know what he was talking about, haha), so while grocery shopping, I grabbed a bunch of random “taco” ingredients and just made up a recipe in my head.  

Turns out it was pretty darn delicious – and so easy (love me some dinner options that don’t create 10 million dirty dishes).  It made enough for four servings, so since my husband will be gone on business travel this week (sigh, AGAIN), I have leftovers for lunch one day and dinner another night. That’s winning in my book – you know, I used to hate leftovers but when I’m alone with the girls all week, the last thing I want to do is cook once they are in bed! I think I had cereal for dinner three times last week. Yikes.

So, back to the recipe – I really wanted to use lean ground beef but I forgot my coupon for it at home while I was at the store, so I ended up buying ground chicken since I managed to remember that coupon.  My husband actually said he thinks it wouldn’t be as good with ground beef because it would be a little bit greasier – and he’s right.  There was basically no grease, so it was a fairly low-fat recipe. Minus the cheese. Oh yes my friends, give me allllllll the Mexican cheese.


Looks and tastes JUST as delicious
when reheated the next day for lunch! 



You basically just have the brown the ground chicken (or beef) with diced red peppers and onions and the rest is throwing in the other ingredients. Again, so easy-peasy.

Ground Chicken Taco and Rice Casserole
1lb ground chicken (or lean ground beef)
½ red pepper, diced
½ white onion, diced
1 packet taco seasoning (I buy low-sodium)
2/3 cup water
1 can low-sodium black beans (drained and rinsed)
1 can no-salt added petite diced tomatoes (drained)
1 can diced green chilies (mild)
½ bag frozen corn (I cooked in microwave before adding to casserole)
2 cups cooked rice
½ bag Mexican blend cheese

11. Brown the ground chicken, red pepper, and white onion. (I didn’t drain since there wasn’t much grease).
22.Add taco seasoning and water – simmer for 3-4 minutes.
33. Stir in rinsed black beans, diced tomatoes, and green chilies. Stir thoroughly so it’s mixed well.
44,Add cooked corn and stir.
55.Stir in cooked rice and remove from heat so the rice doesn’t get soggy.
66.Pour yummy chicken, veggie, and rice mixture into a grease 13x9 pan and sprinkle heavily with Mexican cheese.
77.Bake at 350 degrees for 20-minutes or until cheese is nice and bubbly.
88.Serve with tortilla chips, sour cream, guacamole, cilantro, or whatever strikes your fancy – the possibilities are endless!

I hope you all enjoy this recipe as much as my husband and I did! 
post signature
© A Life of Love and Joy. Made with love by The Dutch Lady Designs.