Description
Blackened Chicken Taco Casserole with Pineapple Salsa is a vibrant and flavorful dish that effortlessly combines the spicy kick of blackened chicken with the refreshing sweetness of pineapple salsa. This easy-to-make casserole is perfect for summer gatherings, family dinners, or a cozy night in. With just 15 minutes of prep time and packed with delicious ingredients like shredded cheese, beans, and corn, this dish guarantees a delightful dining experience for both kids and adults alike. Serve it warm topped with fresh pineapple salsa for a burst of flavor that will impress your guests.
Ingredients
Scale
- 2 chicken breasts
- 1 tbsp blackened seasoning
- 1 cup cooked rice or quinoa
- 1 cup shredded Mexican cheese blend
- 1/2 cup black beans
- 1/2 cup corn
- 1 tbsp olive oil
- Salt & pepper
- 1 cup pineapple, diced
- 1/4 red onion, finely chopped
- 1 tbsp lime juice
- 1 tbsp fresh cilantro, chopped
- Pinch of salt
Instructions
- Preheat oven to 200°C (400°F).
- Season sliced chicken with blackened seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken until browned on all sides.
- In a mixing bowl, combine cooked rice (or quinoa), black beans, corn, and the browned chicken.
- Spread the mixture evenly in a baking dish and top with shredded Mexican cheese.
- Bake for about 20 minutes until cheese is melted and bubbly.
- While baking, prepare the pineapple salsa by mixing diced pineapple, red onion, lime juice, cilantro, and salt in a bowl.
- Serve the casserole hot topped with fresh pineapple salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 275g)
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg