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Easy Queso Fajita Casserole

Easy Queso Fajita Casserole

All the sizzling fajita flavors baked into a creamy, cheesy casserole. It’s weeknight-easy, crowd-pleasing, and loaded with color.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1.25 lb boneless skinless chicken breast, sliced cut into thin strips
  • 1 tbsp olive oil
  • 2.5 cup mixed bell peppers, sliced any colors
  • 1.25 cup yellow onion, thinly sliced
  • 2.5 tsp fajita seasoning
  • 0.75 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.75 tsp garlic powder
  • 0.75 tsp kosher salt divided use
  • 0.5 tsp black pepper divided use
  • 10 oz diced tomatoes with green chiles drained
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels frozen or canned, drained
  • 2 cup cooked white rice fluffed
  • 1.5 cup queso dip jarred or homemade
  • 1.25 cup shredded Mexican-blend cheese
  • 1 tbsp fresh lime juice
  • 1 tbsp minced jalapeño optional, for heat
  • 2 tbsp chopped cilantro for garnish

Instructions

Preparation Steps

  • Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • Warm olive oil in a large skillet over medium-high heat.
  • Season chicken with a pinch of salt, pepper, and 1 tsp fajita seasoning. Sear until lightly browned, 4–5 minutes.
  • Transfer chicken to a bowl. Keep any juices in the skillet.
  • Sauté bell peppers and onion until crisp-tender, about 5–6 minutes.
  • Stir in remaining fajita seasoning, chili powder, cumin, smoked paprika, and garlic powder. Cook 30 seconds.
  • Add tomatoes with chiles, corn, and black beans. Simmer 2 minutes to warm through.
  • Return chicken to the skillet. Toss in lime juice and jalapeño.
  • Spread cooked rice in the prepared baking dish. Spoon chicken-pepper mixture over the rice.
  • Pour queso evenly over the top. Sprinkle with shredded cheese.
  • Bake until bubbly and melted, 15–18 minutes. Rest 5 minutes, then garnish with cilantro.

Notes

Variation: Swap chicken for thin-sliced skirt steak or peeled shrimp (reduce stovetop time by 2–3 minutes). For a lower-carb twist, use 2 cups riced cauliflower instead of rice. Leftovers keep up to 3 days; reheat covered at 350°F until hot.
This recipe is an original creation inspired by classic Easy Queso Fajita Casserole flavors. All ingredient ratios and instructions are independently developed.