Cheesy Chicken Taco Skillet
Cheesy Chicken Taco Skillet is made with familiar Mexican and Southwestern ingredients such as chicken, rice, black beans, corn, salsa, vegetables, and plenty of cheese. It is a hearty, filling, and incredibly flavorful dish. The whole family will love this easy one pan skillet meal!
Servings: 6 servings
Calories: 532kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion (finely diced)
- 1 red bell pepper (finely diced)
- 6 cloves garlic (minced)
- 1 1/2 pounds boneless, skinless chicken (cut into bite size cubes)
- 2 tablespoons Taco Seasoning (you can use a store-bought packet, if preferred)
- 1 15 ounce jar salsa
- 1 15 ounce can black beans (drained)
- 1 cup frozen corn
- 2 cups cooked rice
- 8 ounces cheddar cheese (shredded)
- fresh cilantro (optional garnish)
Instructions
- Heat olive oil in a large, deep skillet on medium heat.1 tablespoon extra virgin olive oil
- Add the onion and red pepper and cook until soft and translucent, about 3-4 minutes, stirring often.1 onion, 1 red bell pepper
- Stir in the garlic and cook an additional 30-60 seconds.6 cloves garlic
- Add the chicken and taco seasoning. Cook, until no longer pink in the center, about 5-7 minutes.1 1/2 pounds boneless, skinless chicken, 2 tablespoons Taco Seasoning
- Stir in the salsa, black beans, and corn. Cook another minute or two to heat through.1 15 ounce jar salsa, 1 15 ounce can black beans, 1 cup frozen corn
- Add the rice to the skillet and stir until well combined.2 cups cooked rice
- Top with cheddar cheese.8 ounces cheddar cheese
- Cover to let the cheese melt, or place the pan in an oven preheated to 350°F to melt and brown to your liking. Be sure you are using an oven-proof skillet if using the oven.
- Top with minced fresh cilantro and serve with tortilla chips, if desired.fresh cilantro
Notes
Tips and Techniques
- Shred the cheese from a block. Pre-shredded bags of cheese contain starches which can make them grainy when melted.
- For a low carb, keto friendly version, replace the rice with cauliflower rice and omit the corn and/or black beans depending on your dietary needs. You can add more diced peppers, if you'd like.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
Nutrition
Serving: 1serving | Calories: 532kcal | Carbohydrates: 48g | Protein: 43g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 916mg | Potassium: 1063mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1458IU | Vitamin C: 33mg | Calcium: 329mg | Iron: 3mg