Veggie-Loaded Chicken Taco Casserole (Stovetop, One-Pan!) Recipe
This Veggie-Loaded Chicken Taco Casserole is a hearty and flavorful one-pan stovetop dish packed with colorful vegetables, tender chicken, and seasoned rice. It combines the conveniences of a casserole with the quick cooking style of a skillet, featuring healthy ingredients like cauliflower rice, black beans, and spinach. Topped with melty Mexican cheese and customizable taco toppings, this meal is perfect for a satisfying weeknight dinner that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Fat
Ingredients
Main Ingredients
- ½ tablespoon olive oil
- 1 red bell pepper, chopped small
- 2 cups cauliflower rice, frozen
- 1½ cup low-sodium chicken broth
- ¾ teaspoon kosher salt, divided
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ cup uncooked long-grain white rice, rinsed
- 1½ cups salsa
- 1½ cups corn, frozen
- 4 cups cooked chicken, shredded
- 15 oz can black beans, drained and rinsed
- 1 cup Greek yogurt
- 2 cups baby spinach, roughly chopped
- 1 cup shredded Mexican blend cheese or cheddar cheese
Optional Toppings
- Extra salsa
- Diced tomatoes
- Diced avocado
- Sliced radishes
- Sour cream
- Cilantro
- Lime wedges
- Jalapeños
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped red bell pepper and frozen cauliflower rice. Season with ¼ teaspoon kosher salt and sauté for 3 to 5 minutes until the peppers and cauliflower rice are slightly tender.
- Add Spices and Broth: Stir in the low-sodium chicken broth along with chili powder, paprika, cumin, onion powder, and garlic powder. Cover the pot and bring the mixture to a rolling boil.
- Cook Rice: Once boiling, stir in the rinsed long-grain white rice. Reduce the heat to medium-low, cover, and cook for 15 minutes until the rice is al dente and tender.
- Combine Remaining Ingredients: Add the salsa, shredded cooked chicken, frozen corn, black beans, and the remaining ½ teaspoon kosher salt. Stir well to combine, cover again, and let cook for 5 minutes for the flavors to meld.
- Incorporate Yogurt and Spinach: Remove the pot from heat. Stir in the Greek yogurt until fully incorporated. Then, add the roughly chopped baby spinach and gently fold it in, allowing it to wilt in the residual heat.
- Melt Cheese: Sprinkle shredded Mexican cheese evenly over the top. Cover the pot and let the cheese melt. If using an oven-safe pot, briefly place it under the broiler for about 1 minute to brown the cheese—watch closely to prevent burning.
- Serve: Garnish with your choice of additional taco toppings such as extra salsa, diced tomatoes, avocado, radishes, sour cream, cilantro, lime wedges, or jalapeños. Serve warm and enjoy.
- Storage: Allow any leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.
Notes
- Make sure to rinse the uncooked rice before adding it to remove any excess starch.
- Use cooked shredded chicken from leftovers or rotisserie chicken for convenience.
- Adjust the spice levels by increasing or decreasing chili powder and jalapeños according to preference.
- If you don’t have cauliflower rice, finely chop fresh cauliflower or omit it altogether.
- For a dairy-free option, skip the Greek yogurt and cheese or substitute with vegan alternatives.
- Ensure your pot is oven-safe if you intend to broil the cheese topping; otherwise, cover and let it melt on the stovetop.
