Description
This Chicken Taco Casserole is a cheesy, comforting dish that’s perfect for a quick weeknight dinner. Packed with tender chicken, black beans, corn, and a zesty taco seasoning blend, this casserole is topped with melted cheese and crunchy tortilla chips. It’s a family-friendly meal that’s easy to make and sure to satisfy everyone’s cravings for taco night!
Ingredients
- 2 tablespoons cooking oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, drained (save ¼ cup liquid)
- 1 packet taco seasoning
- 1 teaspoon garlic salt
- 1 ¼ cups sour cream or Greek yogurt
- 2 cups shredded cheese (Colby Jack or cheddar)
- 1 cup crushed tortilla chips
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F. Grease a baking dish.
- Heat oil in a skillet over medium heat. Cook onion and bell pepper until soft.
- Add chicken, beans, corn, tomatoes, taco seasoning, and garlic salt. Cook for about 5 minutes, adding reserved tomato liquid if needed.
- Remove from heat and stir in sour cream and half of the shredded cheese.
- Spread the mixture into the greased baking dish. Top with crushed tortilla chips and the remaining cheese.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Garnish with cilantro, if desired.
Notes
- For an extra layer of flavor, feel free to add sliced jalapeños or your favorite hot sauce to the casserole before baking.
- You can also use Greek yogurt in place of sour cream for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Casserole, Mexican
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 521 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 55mg
