Description
This Chicken Taco Casserole is a hearty and flavorful baked dish combining tender chicken, black beans, corn, and diced tomatoes with a blend of taco seasonings. Topped with melted cheese and crunchy tortilla chips, it’s a comforting, easy-to-make meal perfect for a family dinner.
Ingredients
Main Ingredients
- 2 tablespoons neutral cooking oil (like canola or avocado oil)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cups cooked chicken, cubed or shredded (rotisserie works great)
- 15-ounce can black beans, drained and rinsed
- 15-ounce can corn, drained
- 10-ounce can diced tomatoes with green chilies, drained, reserving ¼ cup of liquid
- 1 packet taco seasoning (or 3 tablespoons homemade seasoning)
- 1 teaspoon garlic salt (can substitute 1 teaspoon salt + 1 teaspoon garlic powder)
- 1 ¼ cups sour cream (can substitute full-fat Greek yogurt)
- 2 cups shredded Colby Jack cheese (can substitute cheddar cheese)
- 1 cup tortilla chips, crushed
Optional Garnish
- ¼ cup chopped fresh cilantro
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 2 ½-quart baking dish thoroughly and set it aside for later use.
- Sauté Vegetables and Chicken: Heat the neutral cooking oil in a large skillet over medium heat. Add the diced onion and green bell pepper, cooking until softened, about 3-5 minutes. Then add the cooked chicken, black beans, corn, drained diced tomatoes with green chilies, taco seasoning, and garlic salt. Stir to combine and cook the mixture for approximately 5 minutes, stirring occasionally to meld the flavors. Add up to ¼ cup of the reserved tomato liquid if needed to adjust the moisture and texture.
- Add Cream and Cheese: Remove the skillet from heat. Stir in the sour cream and half a cup of the shredded Colby Jack cheese until you have a creamy, well-mixed filling.
- Transfer Mixture: Evenly spread the chicken mixture into the prepared baking dish. Sprinkle the crushed tortilla chips evenly on top, followed by layering the remaining shredded cheese over the chips.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and allow to cool slightly. Garnish with chopped fresh cilantro or sliced green onions if desired. Serve warm.
- Store Leftovers: Transfer any leftovers to an airtight container and refrigerate. Consume within 4 days for best quality and safety.
Notes
- You can substitute Greek yogurt for sour cream for a tangier flavor and additional protein.
- Rotisserie chicken is a convenient option but feel free to use grilled or baked chicken.
- Use gluten-free tortilla chips to make this casserole gluten-free.
- Adjust taco seasoning quantity to suit your spice preference.
- To add more heat, consider mixing in some chopped jalapeños with the vegetables.
- This casserole can be prepared ahead and refrigerated before baking; just increase baking time by a few minutes if baked straight from the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
