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Mexican Chicken Taco Casserole
Mexican Chicken Taco Casserole
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Simplify taco night with a delicious chicken taco casserole. Layers of traditional taco fixings topped with gooey cheese.
Ingredients:
  • nonstick cooking spray
  • 1 pound ground chicken
  • 1 medium onion, diced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 0.5 teaspoon salt
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 (14 ounce) can tomato sauce
  • 7 (6 inch) flour tortillas, or as needed
  • 2 cups shredded Mexican blend cheese
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously coat a 9x13-inch casserole dish with nonstick spray.
  • In a large nonstick skillet, heat oil over medium to medium-high heat. Add ground chicken and onion. Cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt.
  • Combine black beans, corn, diced tomatoes with green chiles, and tomato sauce in a pot. Stir well to mix everything together. Simmer on low heat for 10 minutes. Taste and adjust seasonings to your liking.
  • Spread a generous amount of the meat mixture on the bottom of the casserole dish in a thin layer. Layer half of the tortillas over the meat, ensuring even coverage. Spread the remaining meat mixture over the tortillas. Finish by topping with the remaining tortillas, broken into pieces to evenly cover the surface.
  • Sprinkle shredded cheese on top, then cover with foil sprayed with nonstick spray to prevent cheese from sticking to the foil when removing it.
  • Bake in the preheated oven for about 30 minutes until the casserole is bubbly and the cheese is nicely melted. Let it cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.

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