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Chicken Taco Bake made with cooked white rice, shredded chicken with tomato sauce and taco seasoning mixed in then refried beans and cheese. Served in a flour tortilla with creamy tomatillo salad dressing.

Chicken Taco Bake

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Course Main Course
Cuisine Mexican


  • 1 Cup White Rice
  • 2 Cups Water
  • 2 Cubes Chicken Bouillon
  • 2 Cups Cooked, Shredded Chicken
  • 8 ounces Tomato Sauce
  • 3 Tbsp. Taco Seasoning
  • 30 ounces Refried Beans
  • 2 Cups Cheddar Cheese, Grated


  • Put water, rice and bouillon cubes in a pot of water and put the lid on.
  • When the water is boiling, turn down the heat to low and leave the lid on.
  • Put a timer on for 20 minutes and do not peek. 
  • When the timer goes off, turn off the heat and let the rice sit for 5 minutes with the lid on.
  • When you take the lid off, you will have perfect rice.*
  • Fill an 9 x 9 pan with 2 cups of rice.
  • Mix the shredded chicken together with the tomato sauce and taco seasoning.
  • Spread over the rice.
  • After you open the cans of refried beans, warm them up in the microwave for a minute or two.
  • Spread the warm refried beans over the chicken mixture.
  • Grate the cheese and sprinkle on top.
  • Bake at 350° for 30 minutes.
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