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Chicken Taco Casserole Recipe

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A hearty casserole featuring layers of seasoned chicken, black beans, corn, and melted cheese, topped with crispy tortilla chips for added crunch.

Ingredients

Scale
  • 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

  • Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

  • 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.

  • 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.

  • Incorporate Dairy: Remove the skillet from heat and stir in the sour cream and half of the shredded cheese until well combined.

  • 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.

  • Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly.

  • 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

Find it online: https://recipe.newsvks.com/chicken-taco-casserole-recipe/