Monday Mexi Casserole

I found this recipe while looking for something low-carb, and inspiration struck me to create this casserole….

  • Preheat over to 400* and grease a 9 x 13 pan.mexi casserole
  • Cook one package of Knorr Taco Rice according to package directions.
  • Cube 1 pound of boneless, skinless chicken breast. Sprinkle with 1/2 package of hot taco seasoning. Saute in olive oil until cooked through.
  • In casserole dish, layer…
    • Rice
    • 1 cup of frozen corn
    • 1 can black beans (rinsed)
    • Cooked chicken
  • Pour 10 oz. hot enchilada sauce over all, sprinkle with a handful of cheddar cheese (I would have used a Mexican blend or pepper jack if I would have had it on hand).
  • Bake for 20 minutes, or until cheese is bubbly and browned.
  • Serve with green onions and a Bud Light Lime.

Yum! I also have zero guilt about this casserole….except for the BLL! It was spicy enough to be indulgent but contained a healthy mix of carbs, protein, fiber, and veggies. It would still be delicious sans rice or with sour cream and taco chips!

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