When we moved into our forever home nine years ago, I knew we made the right decision on the location. Our neighborhood is carved into a hillside right off the freeway and before construction started, the area was a forest of trees and a haven for deer, rabbits and all sorts of wildlife. We are lucky that the developer had the forethought of building a community without bulldozing all the trees and underbrush so we still have deer grazing the grounds and gobbling up all our pretty plants.
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My favorite thing about the place where we call home is our neighbors. Not just the ones next door but the entire community on this tiny hill. We have become more than a wave on the way out and in, we know each other by name and gather on the streets to chat and let the kids run wild. We even have a group of women who hangout once a month at one of our homes to eat, drink and share the latest happenings in our lives.
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Everyone brings a dish of their favorite yum and we feast on the best Pinterest recipes ever. No wonder our gathering is called The Taste of Tuesday, we taste and devour all things food related. I found this recipe on Pinterest and after reading the easy peasy instructions, I knew it would be a winner and who doesn’t love Mexican food in Texas?! The original recipe name is Mexican Chicken Casserole but after making this dish, I’ve changed the name to Fajita Chicken Casserole because it’s like chowing down on delicious fajitas without the tortilla.
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This recipe is so scrumptious and if you go easy on the cheese, you’ll create a low calorie meal that’s full of spicy goodness. Have a Friday fajita feast my friend.

Until next time,

Enjoy!
Original Recipe Taste and See, Mexican Chicken Casserole

Yields 10

Fajita Chicken Casserole

1 hrCook Time

1 hrTotal Time

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Ingredients

  • Taco Seasoning
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch cayenne (optional)
  • Casserole
  • 14.5 ounces black beans drained & rinsed
  • 14.5 ounces Mild or Original Rotel, juices strained and discarded
  • 1.5 pounds chicken breast
  • 2 sweet peppers (yellow, orange or red), thinly sliced
  • 1 large onion thinly sliced
  • 8 ounces cheddar cheese or Mexican cheese blend, shredded
  • Garnish with your favorite toppings: cilantro leaves, avocado, guacamole, green onions, jalapeños, sour cream, salsa or salsa verde

Instructions

  1. combine all ingredients for homemade taco seasoning then set aside. Season chicken breast with your favorite seasonings, bake in 350 degree oven for 30 minutes or until chicken is cooked through but still juicy and tender. Dice chicken to form chicken tenders. (use a rotisserie chicken for faster results)
  2. Spray cooking spray in the bottom of a 9x13 pan.
  3. Add black beans, cover with a can of Rotel. Layer the chicken tenders on top, spaced evenly.
  4. Sprinkle on half of the taco seasoning, followed by the peppers and onions, and then sprinkle on the rest of the taco seasoning. Cover evenly with shredded cheese.
  5. Bake covered for 35-40 minutes, until the veggies are still a little al dente. Garnish and enjoy!
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