Tex‑Mex Chicken & Black Bean Casserole (One-Dish, Dump-and-Go)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish or similar with a little oil.

2. 2

   In the dish, combine chicken pieces, black beans, corn, salsa, chicken broth, taco seasoning, and olive oil. If using rice, stir it in now; if using torn tortillas, layer them through the mix so they soak up the sauce. Scatter sliced onion over the top if using.

3. 3

   Sprinkle 1 cup shredded cheese evenly over the casserole. Cover tightly with foil.

4. 4

   Bake covered for 25–30 minutes (longer if using large chicken pieces). Remove foil, stir gently to distribute juices and check chicken for doneness (165°F / 74°C). If needed, return uncovered for 5–10 minutes until chicken is cooked through and casserole is bubbling.

5. 5

   For a bubbly, golden top, add extra cheese and broil 2–3 minutes, watching closely. Let rest 5 minutes before serving.

6. 6

   Serve with your favorite toppings — a squeeze of lime, cilantro, avocado, and a dollop of sour cream make it sing. This keeps well in the fridge for a few days and reheats beautifully.