Best Chicken Taco Casserole: The Ultimate Weeknight Winner
A hearty and flavorful chicken taco casserole packed with beans, corn, cheese, and crunchy tortilla chips—perfect for an easy family dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups tortilla chips, crushed
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 packet taco seasoning
- 1 cup sour cream
- ½ cup green onions, chopped (for garnish)
- ½ cup cilantro, chopped (for garnish)
- Optional: sliced jalapeños for added heat
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with cooking spray.
3. In a large bowl, combine shredded chicken, black beans, corn, and diced tomatoes.
4. Add taco seasoning and stir until everything is evenly coated.
5. Spread half of the crushed tortilla chips in the bottom of the baking dish.
6. Pour the chicken mixture over the chips and spread evenly.
7. Spread sour cream over the mixture, then top with remaining tortilla chips and shredded cheese.
8. Bake for 30–35 minutes until the cheese is melted and bubbly.
9. Let the casserole rest for 5 minutes before serving.
10. Garnish with green onions, cilantro, and optional jalapeños before serving.
Notes
Use rotisserie chicken for a quick shortcut.
Add extra spice with hot taco seasoning or additional jalapeños.
Swap sour cream with Greek yogurt for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven for best texture.
Find it online: https://cookingwithramsay.com/best-chicken-taco-casserole/