This Chicken Taco Casserole is a cheesy, flavor-packed dish that combines all the best taco ingredients into one easy-to-make meal. Loaded with tender shredded chicken, taco seasoning, salsa, beans, and melty cheese, this casserole is perfect for a weeknight dinner or meal prep.
Why You’ll Love This Recipe
- Quick & Easy – Uses simple ingredients and minimal prep.
- Family-Friendly – Packed with bold taco flavors that everyone will love.
- Great for Meal Prep – Tastes even better the next day.
- Customizable – Adjust the spice level or add your favorite toppings.
- One-Dish Meal – Everything bakes together for easy cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded cooked chicken (rotisserie works great)
- Taco seasoning
- Salsa or diced tomatoes with green chilies
- Black beans (drained and rinsed)
- Corn (optional)
- Tortilla chips or soft tortillas (for layering)
- Shredded cheddar or Mexican blend cheese
- Sour cream or cream cheese (for creaminess)
- Green onions (for garnish)
- Jalapeños (optional, for spice)
- Fresh cilantro (optional, for garnish)
Directions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Prepare the filling – In a large bowl, mix shredded chicken, taco seasoning, salsa, black beans, and corn. Stir in sour cream or cream cheese for extra creaminess.
- Assemble the casserole – Spread a layer of crushed tortilla chips or soft tortillas at the bottom of the dish. Add half of the chicken mixture, then sprinkle with cheese. Repeat the layers, finishing with cheese on top.
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish and serve – Top with green onions, cilantro, and jalapeños. Serve with sour cream, guacamole, or extra salsa.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Version – Use hot salsa, extra jalapeños, or spicy taco seasoning.
- Low-Carb Option – Skip the tortillas and use extra beans and veggies.
- Creamier Casserole – Add a layer of refried beans or more cream cheese.
- Extra Veggies – Add bell peppers, onions, or zucchini.
- Protein Swap – Use ground beef, turkey, or tofu instead of chicken.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave in 30-second intervals.
FAQs
Can I use rotisserie chicken?
Yes! It’s a great time-saving option.
Do I have to use tortilla chips?
No, you can use soft tortillas or omit them for a low-carb version.
Can I make this ahead of time?
Yes! Assemble it, cover, and refrigerate until ready to bake.
What toppings go well with this casserole?
Sour cream, guacamole, salsa, diced tomatoes, and avocado slices all work great.
Can I use canned chicken?
Yes, but fresh or rotisserie chicken will have better texture and flavor.
How do I make this dairy-free?
Use dairy-free cheese and swap sour cream for a plant-based alternative.
Can I add rice to this dish?
Yes! Mix in cooked rice for a heartier casserole.
How do I make it less spicy?
Use mild salsa and reduce or omit jalapeños.
Can I add extra cheese?
Of course! More cheese makes it even more delicious.
What should I serve with this casserole?
A simple side salad, Spanish rice, or extra tortilla chips make great pairings.
Conclusion
This Chicken Taco Casserole is an easy, cheesy, and flavor-packed meal that’s perfect for any occasion. Whether you customize it with your favorite ingredients or enjoy it as-is, this dish is sure to be a hit with the whole family. Serve it with your favorite toppings and enjoy a delicious twist on taco night!
PrintChicken Taco Casserole Recipe
A hearty casserole featuring layers of seasoned chicken, black beans, corn, and melted cheese, topped with crispy tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
- 2 tablespoons vegetable or avocado oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cups cooked chicken, cubed or shredded (rotisserie chicken works well)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (10 ounces) diced tomatoes with green chilies, drained (such as Rotel)
- 1 packet (1 ounce) taco seasoning mix
- 1/2 teaspoon garlic salt
- 1 cup sour cream
- 2 cups shredded Colby Jack or cheddar cheese, divided
- 4 cups tortilla chips, crushed
- Fresh cilantro, chopped, for garnish (optional)
Instructions
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Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Sauté Vegetables: In a large skillet, heat the oil over medium heat. Add the diced onion and green bell pepper, cooking until softened, about 5 minutes.
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Combine Ingredients: To the skillet, add the cooked chicken, black beans, corn, diced tomatoes with green chilies, taco seasoning, and garlic salt. Stir well and cook for an additional 5 minutes until heated through.
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Incorporate Dairy: Remove the skillet from heat and stir in the sour cream and half of the shredded cheese until well combined.
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Assemble Casserole: Spread half of the crushed tortilla chips on the bottom of the prepared baking dish. Layer half of the chicken mixture over the chips, then sprinkle with half of the remaining cheese. Repeat the layers with the remaining chips, chicken mixture, and cheese.
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Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly.
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Serve: Once done, remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro if desired, and serve warm.
Notes
Variations: Feel free to customize this casserole by adding ingredients like sliced jalapeños, olives, or substituting the chicken with ground beef or turkey.
Serving Suggestions: This casserole pairs well with a side of Spanish rice, a fresh green salad, or guacamole and salsa for added flavor.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through