Chicken Taco Casserole
A comforting, flavorful dish that combines all your favorite taco ingredients in one pan, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 cups cooked shredded chicken You can use leftover rotisserie chicken for extra flavor.
- 1 can black beans, drained and rinsed
- 1 cup corn Use frozen or canned corn.
- 1 packet taco seasoning Feel free to use homemade seasoning.
- 1 cup salsa Choose your favorite salsa brand.
- 2 cups tortilla chips Regular or baked tortilla chips can be used.
- 2 cups shredded cheese Cheddar or a Mexican blend cheese works best.
- ½ cup diced tomatoes Fresh or canned work well.
- ¼ cup chopped green onions Can be garnished with extra for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, black beans, corn, taco seasoning, and salsa.
Assembly
- In a greased baking dish, layer half of the tortilla chips.
- Spread half of the chicken mixture over the chips.
- Sprinkle with half of the cheese.
- Repeat the layers with the remaining chips, chicken mixture, and cheese.
- Top with diced tomatoes and green onions.
Baking
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
You can garnish with extra chopped green onions, sour cream, or avocado slices. It pairs wonderfully with a side salad or Mexican rice. If you have leftovers, cover and store in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat in the oven.