The Perfect Copycat Taco Bell Cantina Chicken Bowl
Add Preferred SourceI love Taco Bell as much as the next person, but making my own versions of their popular picks is so much tastier and more affordable. This copycat Taco Bell Cantina Chicken Bowl recipe is easy, hearty, and perfect for the whole family. And, the whole recipe costs about as much as buying 1 bowl! Skip the run to the border, and head into your kitchen instead!
Taco Bell has made a token effort to add healthier options to the menu with their line of cantina chicken offerings, but they’re pricy and still tastier when you make them at home! Take the Taco Bell Cantina Chicken Bowl. I love that I can control the amounts, with my son and husband doubling up on the protein and carbs, while my daughter and I roll our eyes at their caveman bowls and opt instead for more veggies.
My Slow Roasted Mexican Chicken is perfect in this recipe, but you can easily use leftover grilled chicken or rotisserie chicken. I love that I can make the rice, beans and pico ahead of time so it’s all ready to go. Sometimes, I’ll even cheat a bit and buy them prepared from the store. Even doing that, these bowls are still cheaper to make at home. The recipe makes enough for 2 hearty bowls, but it is easily doubled or tripled.
Bursting with flavor and freshness, these copycat Taco Bell Cantina Chicken Bowls are delish!
Ingredients
- Cooked chicken – Make your own or check out my recipe for Slow Roasted Chicken here.
- Mexican rice – Use my famous Mexican Rice or use your favorite recipe and warm it up before adding to the bowls.
- Red cabbage – This holds up better than lettuce and won’t wilt under warm fillings. Slice it thin so it layers nicely in the bowl.
- Lettuce – Any crisp lettuce works here; just make sure it’s completely dry so it doesn’t water down the bowl.
- Cheddar cheese – I shred it myself. Pre-shredded cheese is coated with anti-caking agents that mute flavor and create a grainy melt.
- Black beans – Canned black beans make this a really easy dish, or use your favorite black bean recipe.
- Pico de Gallo – Use a chunky style and drain off excess liquid so the bowl doesn’t get soggy.
- Guacamole – Fresh is best. If using store-bought, stir well and taste before assembling.
- Sour cream – Full-fat works best for a creamy texture.
How to Make the Perfect Copycat Taco Bell Cantina Chicken Bowl
Scroll down for the full recipe card with exact measurements and printable instructions.
Warm the rice, beans, and chicken until hot, either on the stovetop or in the microwave. The components should be heated through but not dried out. Spoon a generous layer of hot rice into the bottom of each serving bowl to create the base.
Arrange the chicken and black beans over the rice while they are still warm so the cheese will melt slightly. Add the red cabbage and lettuce next, keeping them fresh and crisp for contrast.
Finish the bowl by topping with shredded cheese, pico de gallo, sour cream, and guacamole. Serve immediately with your favorite hot sauce or salsa verde. The bowl is ready when the hot and cold ingredients are evenly layered and the flavors are balanced in each bite.
Chef Jenn’s Tips
- I love setting all the ingredients out and letting people build their own bowls.
- Use sharp cheddar cheese or for a bit of a kick, use a Tex-Mex blend. Pre-shredded cheese is just fine.
- You can use drained and rinsed black beans right from the can, or dress them up with your favorite homemade Mexican black beans.
Menu Ideas
Wondering what to serve with copycat Taco Bell Cantina Chicken Bowls? Each bowl is a complete meal, but you can make it even more special by serving it with a side of tortilla chips and salsa. A cold, refreshing beverage like a margarita or a glass of iced tea is the perfect touch to this flavor-packed meal!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
The Perfect Copycat Taco Bell Cantina Chicken Bowl
Ingredients
- 1 cup cooked chicken Mexican slow roasted chicken or any cooked chicken
- 1 cup Mexican rice
- ½ cup red cabbage shredded
- ½ cup lettuce shredded
- ½ cup cheddar cheese shredded
- ½ cup black beans
- ¼ cup Pico de gallo
- ¼ cup guacamole
- ¼ cup sour cream
Instructions
- Heat the rice, beans and chicken if needed, then add a layer of hot rice on the bottom of a bowl.
- Top the rice with chicken, black beans, red cabbage, lettuce, shredded cheese, pico de gallo, sour cream and guacamole.
- Serve with your favorite hot sauce or salsa verde and dig in!
Notes
Chef Jenn’s Tips
- I love setting all the ingredients out and letting people build their own bowls.
- Use sharp cheddar cheese or for a bit of a kick, use a Tex-Mex blend. Pre-shredded cheese is just fine.
- You can use drained and rinsed black beans right from the can, or dress them up with your favorite homemade Mexican black beans.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
pretty good
this is so delicious and I like how it taste my grandma was spending like 10 bucks at taco bell but now that I found this it is so much less money