Easy Chicken Taco Casserole
This incredibly delicious chicken taco casserole combines seasoned chicken, black beans, tomatoes, and cheese in perfect harmony. Layered with crunchy taco chips and topped with creamy sour cream and melted cheese, it's the ultimate comfort food that's perfect for busy weeknights or entertaining guests.
Ingredients
For the Chicken Mixture:
- 2 tablespoons vegetable oil
- 1 small onion chopped
- 3 cloves garlic minced
- 3 boneless skinless chicken breasts, cut into bite-size pieces
- 1 packet 35g/2 tablespoons taco seasoning
- Salt to taste
- Ground black pepper to taste
- 1 can 250g/14 oz diced tomatoes, undrained
- 1 can 200g/15 oz black beans, drained and rinsed
For Assembly:
- 2-3 cups taco chips crushed
- 1 cup sour cream
- 2 cups Tex-Mex cheese blend shredded
- 2-3 green onions chopped (for garnish)
Instructions
- Preheat oven to 350°F (177°C).
- Heat oil in a large skillet over medium-high heat. Add chopped onion and minced garlic. Sauté until fragrant and softened.
- Add bite-size chicken pieces to the skillet. Cook until lightly browned on all sides.
- Add taco seasoning, salt, and black pepper to the chicken. Stir to combine and coat evenly.
- Stir in undrained diced tomatoes and drained black beans. Bring mixture to a boil, then remove from heat.
- In a greased casserole dish, create layers in this order: Bottom layer: Crushed taco chips, Second layer: Chicken and bean mixture, Third layer: Sour cream, spread evenly, Top layer: Shredded cheese
- Place in preheated oven for 20 minutes, until cheese is melted and bubbly.
- Remove from oven and garnish with chopped green onions. Let cool for 5 minutes before serving.
Video
Notes
- Can substitute ground chicken, rotisserie chicken, or ground beef for chicken breasts
- Make ahead: assemble and refrigerate up to 24 hours before baking
- Store leftovers 3-4 days in refrigerator
- Freezes well up to 3 months