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The finished casserole is on a serving platter, topped with dollops of sour cream, fresh avocado slices, jalapeño slices, and crumbled tortilla chips. The scene showcases the inviting presentation, ready to be served and enjoyed.

Chicken Taco Casserole Recipe

This Chicken Taco Casserole is a crowd-pleasing dish packed with fiesta flavors. It's hearty, cheesy, and easy to make, perfect for satisfying your Mexican food cravings. Combining all your favorite taco night ingredients into one dish, this low-carb casserole with bubbly cheese on top is sure to be a hit with the whole family.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 295 kcal

Equipment

  • Mixing bowl
  • Rubber Spatula
  • Strainer
  • Measuring cups and spoons
  • Handheld Juicer
  • 9x13 inch Casserole Dish

Ingredients
  

  • 1 lb Chicken tenderloins cooked and diced (chicken breast or rotisserie chicken also fine)
  • 1 can Black beans 14.5 oz
  • 1 can diced Tomatoes 14.5 oz
  • 1 small White onion
  • 1 Red bell pepper
  • ½ packet Taco seasoning
  • 1 cup shredded Cheddar cheese
  • 1 cup Sour cream
  • 1 Lime juiced
  • 2 tbsp Green onions diced
  • Cooking spray

To Serve

  • Sour cream
  • Avocado slices
  • Jalapeño slices
  • Tortilla chips
  • Salsa

Instructions
 

  • Preheat your oven to 350°F.
  • Strain and rinse the black beans. Dice the peppers and onions using a vegetable chopper.
    A mixing bowl on a white marble cooktop contains 1 lb of cooked and diced chicken tenderloins. Nearby, a can of black beans (14.5 oz) is being drained and rinsed, alongside diced white onion and red bell pepper. The scene highlights the fresh ingredients ready for the casserole.
  • In a mixing bowl, combine the cooked and shredded chicken, sour cream, lime juice, diced tomatoes, and taco seasoning. Stir with a rubber spatula and fold in ½ cup of shredded cheddar cheese.
    A mixing bowl on the white marble cooktop is filled with diced chicken, 1 cup of sour cream, lime juice, diced tomatoes (14.5 oz), and ½ packet of taco seasoning. A rubber spatula is used to combine the ingredients, emphasizing the creamy consistency of the mixture.
  • Spray a 9x13 inch casserole dish with cooking spray. Pour in the black beans, diced peppers, and diced onions. Mix to combine.
  • Spread the chicken and sour cream mixture evenly over the black bean and vegetable base. Sprinkle the remaining cheddar cheese on top and garnish with green onions.
    A 9x13-inch casserole dish is sprayed with cooking spray on a white marble cooktop. The black beans, diced peppers, and onions are spread evenly in the dish, and the chicken mixture is being poured over the vegetables, capturing the layering process.
  • Bake for 28-30 minutes or until the cheese is bubbly and golden brown.
    A casserole dish on the white marble cooktop is topped with ½ cup shredded cheddar cheese, and diced green onions are sprinkled on top. The scene highlights the vibrant cheese and garnish before baking.
  • Serve with dollops of sour cream, fresh avocado slices, jalapeño slices, and crumbled tortilla chips. Enjoy!
    The finished casserole is on a serving platter, topped with dollops of sour cream, fresh avocado slices, jalapeño slices, and crumbled tortilla chips. The scene showcases the inviting presentation, ready to be served and enjoyed.

Notes

  • Even Chicken Pieces: Ensure the chicken is evenly diced for consistent cooking and texture throughout the casserole.
  • Extra Flavor: For added flavor, use a mix of cheeses like Monterey Jack or a Mexican blend instead of just cheddar.
  • Customize Heat: Adjust the spice level by adding more or less taco seasoning, or include diced jalapeños in the mix for an extra kick.