Cheesy Mexican Chicken Skillet Recipe
User Reviews
4.9
Cheesy Mexican Chicken Skillet Recipe
Description
The Cheesy Mexican Chicken Skillet Recipe starts by sautéing ground chicken with diced red onion and colorful bell peppers. Cooked brown rice and rinsed black beans are added along with taco seasoning to unify the flavors. Corn and diced tomatoes with their juices join in to add moisture and sweetness, while mushrooms contribute earthiness. This well-rounded mixture ensures every spoonful contains a balance of protein, vegetables, and grains.
The skillet is topped with Mexican blend cheese which melts into the warm ingredients, creating a creamy, flavorful finish. The sautéing and mixing steps allow the ingredients to share flavors while maintaining texture differences—the chicken remains tender, beans keep their shape, and vegetables retain some bite.
Garnishing with fresh cilantro, avocado slices, jalapeños, sour cream, or salsa can add layers of freshness, creaminess, or heat depending on preference. This dish can be eaten on its own or used as a filling for burritos or tacos.
According to notes, leftovers can be refrigerated without toppings for up to five days and reheated in a microwave. The recipe also suggests rolling the filling into tortillas for a handheld version.
Ingredients
- cooking spray
- 1 lb ground chicken
- ½ cup red onion
- 1 cup red pepper
- ½ cup orange bell pepper
- 1 black beans 15.5oz can, canned
- 8.8 oz brown rice bag
- 1 oz taco seasoning
- ½ cup corn fresh or frozen
- 7 oz diced tomatoes canned
- ½ cup mushrooms
- ½ cup Mexican blend cheese
For garnish (optional)
- cilantro
- avocado
- Chips
- cheese extra
- sriracha
- jalapeños
- sour cream
- salsa
- guacamole
Instructions
- I like to prepare all of the ingredients before starting the heat on the skillet. It makes it easier to focus on cooking the actual meal instead of prepping at each step.
- Wash and finely dice red onion, bell peppers, and mushrooms. Make rice according to package instructions. See notes above on dietary suggestions.
- Heat a skillet to medium-heat and spray with cooking spray.
- Sauté ground chicken, red pepper, onion, and orange pepper together in the skillet. Stir constantly.
- Next, rinse and drain canned black beans.
- Once the meat is about halfway done, pour in cooked rice and black beans. Then, sprinkle taco seasoning. Stir in corn. If you're using frozen corn, toss it into the skillet frozen. It will cook in the dish!
- Add diced tomatoes (do not drain them from their juice) and mushrooms to the skillet. Stir until there is an ingredient in every bite.
- By this time, the meat should be thoroughly cooked. Flatten the ingredients in the skillet and top the dish with cheese. Top with a lid for 2-4 minutes or until the cheese melts.
- Before serving, garnish with cilantro, avocado, chips, extra cheese, sriracha, jalapenos, sour cream, salsa, and/or guacamole. You can also scoop the skillet on top of a bed of greens for a delicious salad.
- Enjoy!
Notes
- Store the skillet mixture in an airtight container without toppings in the refrigerator for up to 5 days.
- Reheat leftovers in the microwave for about 60 seconds to warm through without overcooking.
- Consider turning the filling into burritos by scooping it into tortillas and rolling them for a portable meal option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1 serving (without additional toppings) | |
| Calories | 306kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 66mg | 22% |
| Sodium | 776mg | 32% |
| Potassium | 467mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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