Description
This cheesy chicken taco casserole is a hearty, flavorful one-dish dinner made with seasoned chicken, beans, corn, and plenty of melty cheese. It’s easy to prep, bakes in just 30 minutes, and is always a family favorite.
Ingredients
2 tablespoons neutral cooking oil
1 medium onion, diced
1 green bell pepper, diced
2 cups cooked chicken, shredded or cubed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 (10-ounce) can diced tomatoes with green chilies, drained (reserve 1/4 cup liquid)
3 tablespoons taco seasoning
1 teaspoon garlic salt
1 1/4 cups sour cream or full-fat plain Greek yogurt
2 cups shredded cheese
1 cup tortilla chips, lightly crushed
1/4 cup chopped fresh cilantro (optional)
Instructions
1. Preheat the oven to 350°F and lightly grease a 2 1/2-quart baking dish.
2. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 4–5 minutes.
3. Stir in the cooked chicken, black beans, corn, diced tomatoes, taco seasoning, and garlic salt. Cook for about 5 minutes, stirring occasionally. Add a little of the reserved tomato liquid if the mixture seems dry.
4. Remove the skillet from the heat. Stir in the sour cream and 1/2 cup of the shredded cheese until creamy and well combined.
5. Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the crushed tortilla chips over the top, then add the remaining cheese.
6. Bake uncovered for 25–30 minutes, until the cheese is fully melted and bubbly.
7. Let rest for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
Use Greek yogurt for a lighter version.
Rotisserie chicken works well as a shortcut.
Add chopped jalapeños for extra heat.
To make ahead, assemble and refrigerate up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Quick & Easy Dinners
- Method: Baking
- Cuisine: Mexican-Inspired American