Chicken Taco Casserole

A crowd pleasing casserole full of fiesta flavors. This Chicken Taco Casserole is hearty, cheesy, easy to make, and satisfies your Mexican food craving.

Delicious Chicken Taco Casserole

If you're familiar with my cooking style, two things you probably already know: 1. I love Mexican food and 2. I love an easy weeknight meal. And this Chicken Taco Casserole checks both of those boxes (this Southwest Ground Beef Skillet does, too so check it out!).

Take all of your favorite taco night ingredients, combine them into one dish, top with shredded cheese and off to the oven it goes. The result is a hearty, delicious, and low carb casserole with bubbly cheese over top — the entire family is going to love it.

This Chicken Taco Bake  is a great meal for a group (6 servings but can easily be scaled up), can be made in advance, and it's great for meal prep. It holds up very well for multiple days in the fridge and reheats to taste just as good the next day as it was out of the oven. So whether you're looking for easy recipes to bring to the dinner table for your family, or you're cooking for one, this easy chicken taco casserole is for you.

And if you love Mexican dishes as much as I do, also check out this Cheesy Mexican Skillet, this Mexican Caesar Salad, this Mexican Spaghetti, these Zucchini Enchilada Roll Ups, or these Carne Asada Street Tacos that I really think you're going to enjoy, too!

Recipe Ingredients

• Chicken - You can use chicken breasts, chicken tenderloins, rotisserie chicken, or ground chicken. Whatever you choose, you want it cooked and shredded before using in the casserole. I like to use leftover chicken from previous recipes.
• Black Beans - Beans bulk up the fiber in this recipe.  
• Veggies - We will use white onion and bell peppers. 
• Taco Seasoning Mix - A pre-made seasoning packet is an effortless way to add so much great flavors! You can also make your own homemade taco seasoning with chili powder, onion powder, cumin, paprika, garlic, salt and pepper.
• Shredded Cheddar Cheese - I like using a Mexican blend for this Chicken Taco Casserole. It gets bubbly and browned when you bake the dish. 
• Sour Cream - This gets mixed with the chicken to create a creamy and moist filling mixture. You can use plain Greek yogurt here, too.

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

This casserole is super customizable, so make it to your liking! Here are a few ideas for ingredient swaps:

• Meat: Use pulled chicken, ground beef, or additional black beans or pinto beans to make it vegetarian. 
• Veggies: Add tomatoes, jalapeños, green chiles, mushrooms, black olives, zucchini, or cauliflower rice. This Chicken Taco Casserole dish is an easy way to sneak in extra veggies.
• Cheese: Instead of shredded cheddar try mozzarella, white cheddar, or crumbled cotija (a Mexican cheese similar to feta). Want it a little richer? Use softened cream cheese instead of sour cream.

How to Make this Chicken Taco Casserole Recipe

1. Preheat the oven to 350°F then prep the casserole ingredients. Strain and rinse the black beans. Using a vegetable chopper, dice the peppers and onions.

2. Then, in a large bowl, add cooked and shredded chicken, sour cream, the juice of one lime, and taco seasoning. Stir together with a rubber spatula.

3. Spray a casserole dish with cooking spray. Pour in black beans, peppers, and onions. Mix to combine.

4. Pour in the sour cream and chicken mixture and spread it evenly over the black bean and vegetable base.

5. Sprinkle the remaining cheddar cheese on top. Garnish with green onion.

6. Bake for 28-30 minutes or until the cheese is bubbly and golden brown. Serve with dollops of sour cream, fresh avocado slices, jalapeno slices, and crumbles of tortilla chips.

What to serve with Healthy Taco Casserole

TOPPINGS! The Taco Casserole is just the flavorful base, but it's excellent with sides and toppings galore. Here are some ideas:

• crunchy tortilla chips (strips or scoops)
• side of rice (I recommend my Chipotle Style Cilantro Lime Rice)
• kick up the heat with jalapeño slices or drizzle of hot sauce
• sour cream or greek yogurt (for extra protein!)
• chunky salsa or fresh tomato slices
• avocado or guacamole
• extra cheeses

Recipe FAQs

Serving Suggestions

Serve this Chicken Taco Casserole Recipe with Rice (like this Cilantro Lime Rice or in a pepper, like this Enchilada Stuffed Pepper Recipe). Make a pitcher of Skinny Margaritas to round it out!

More Recipes You'll Love

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Recipe

Print Pin Recipe

Chicken Taco Casserole Recipe

5 from 25 votes

Prep10 minutes mins

Cook35 minutes mins

Total45 minutes mins

Servings6

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A crowd pleasing casserole full of fiesta flavors. This Chicken Taco Casserole is hearty, cheesy, easy to make, and satisfies your Mexican food craving.

Author: Courtney Paige

Equipment

• ▢
  Mixing Bowl
• ▢
  Rubber Spatula
• ▢
  Measuring cups and spoons
• ▢
  strainer
• ▢
  Handheld juicer
• ▢
  9x13 inch casserole dish

Ingredients

• ▢ 1 lbs 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 the oven to 350°F.
• Prep the ingredients. Strain and rinse the black beans. Using a vegetable chopper, dice the peppers and onions.
• Then, in a mixing bowl, add cooked and shredded chicken, sour cream, the juice of one lime, can of tomatoes, and taco seasoning. Stir together with a rubber spatula. Fold in ½ cup of cheddar cheese into the chicken mixture.
  
• Spray a casserole dish with cooking spray. Pour in black beans, diced peppers, and diced onions. Mix to combine.
  
• Pour in the chicken/sour cream mixture and spread it evenly over the black bean and vegetable base.
  
• Sprinkle the remaining cheddar cheese on top. Garnish with green onion.
• Bake for 28-30 minutes or until the cheese is bubbly and golden brown.
• Serve with dollops of sour cream, fresh avocado slices, jalapeno slices, and crumbles of tortilla chips.

Nutrition

Serving: 1 serving | Calories: 295kcal | Carbohydrates: 19g | Protein: 27g | Fat: 13g | Saturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 633mg | Potassium: 369mg | Fiber: 7g | Sugar: 5g

Video

Notes

Store in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Reheat in the microwave for 60-90 seconds. 

This casserole is definitely a meal all by itself, but if you’re looking to serve it with a little something else, I suggest tortilla chips (great for scooping up the casserole!), a side of rice (try my Chipotle Style Cilantro Lime Rice), or scooped into tortillas for a handheld dinner.

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