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cheesy mexican couscous casserole

Cheesy Mexican Couscous Casserole

  • Author: Girl Versus Dough
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 to 8 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican


  • 1 cup sour cream
  • 1/2 cup milk
  • 1 lb cooked boneless chicken tenders, shredded
  • 2 cups salsa
  • 1/2 cup couscous, prepared according to package directions (about 2 cups prepared)
  • 2 (8 oz) packages Sargento Off the Block 4 Cheese Mexican shredded cheese
  • 1 (15 oz) can black beans, drained and rinsed
  • Chopped cilantro, for topping (optional)


  1. Heat oven to 350 degrees F. Spray bottom and sides of a large casserole dish with cooking spray.
  2. In a small saucepan over low heat, stir sour cream and milk until mixture is smooth and heated through.
  3. In a large bowl, combine shredded chicken, salsa, prepared couscous, 1 package Sargento Off the Block 4 Cheese Mexican shredded cheese and black beans. Add sour cream mixture and stir to combine.
  4. Spread mixture into prepared casserole dish. Top with half of second package of Sargento shredded cheese (about 1 cup).
  5. Cover dish with foil and bake 20 minutes; uncover and bake another 10 to 15 minutes until mixture is bubbling and cheese on top is melted. Sprinkle chopped cilantro over top of casserole just before serving.