This easy Chicken Taco Casserole was a hit with Manservant. I thought it was pretty good,too! Not only that, it was super easy to make! A win-win for all!
This simple chicken taco casserole recipe is sure to please the whole family even if it’s not taco night.
Savory, a touch spicy, very filling with lots of Mexican flavors; this is one of my easy recipes for a very wholesome meal that the entire family will love.
Made with everything that would go in a taco, except made in a baking dish, this chicken taco casserole can be made with rotisserie chicken, (like shredded chicken), leftover chicken, or even chicken breasts.
I however, made it with ground chicken instead of ground beef, and served it with my favorite taco fixings.
Some chopped green onions, cilantro, sour cream, tortilla chips and extra grated cheddar cheese on the side.
This is a great way to feed a crowd if you double the recipe, but it’s also an easy weeknight meal for the dinner table.
I make this with my homemade chili seasoning and added in a bit more cumin, but any taco seasoning mix will do.
Make sure to have on hand a jar of your favorite tomato salsa and a can of black beans or pinto beans, and you are ready to rock.
How To Make This Easy Chicken Taco Casserole:
Preheat your oven to 350 and coat a 9 x 13 casserole dish or an oval ceramic dish with cooking spray or olive oil.
Heat 1 T of olive oil in a large skillet and add the ground chicken.
If you are using chicken breasts, brown them and remove.
If using leftover shredded chicken, just skip ahead!
After the ground chicken has been browned remove from the skillet and add the chopped onions, chopped peppers and minced garlic and cook until softened, about 5 minutes.
Add back the ground chicken or chicken breasts and stir in a can of drained beans and some green chiles if you want.
Now it’s time to stir in the tomato paste and homemade taco seasoning or chili seasoning,
Not much difference between the two!
And if you don’t have any homemade seasoning on hand just add in chili powder to taste along with some cumin and a pinch of oregano.
Cook a few minutes and then stir in a jar of your favorite tomato salsa and half of the cheese.
If you want this creamy, add in 4 ounces of cream cheese but I think this has fantastic flavor without it.
Spread into the oiled baking dish and top with remaining shredded cheese to finish off this taco chicken casserole recipe.
If you’d like you can also top this with broken tortilla chips and then the cheese.
Bake casserole for about 20 minutes and then serve with additional toppings.
How To Serve this Chicken Tacos Casserole:
One of the easiest chicken casseroles I know of to make, the fun part is serving it.
Serve with extra fresh salsa on the side and even some taco shells if you’d like.
Another great option is to serve this as a dip with tortilla chips.
Garnish with chopped tomatoes, sliced radishes, shredded lettuce and some black olives, if you like them.
Want to make chicken taco bowls?
Spoon this chicken taco bake over some Mexican rice and have everyone add their favorite taco toppings.
Store them in an airtight container and serve the next day.
Manservant heartily approved this recipe and scooped his into fresh tortillas.
He then ate it the next morning with a fried egg. He thinks everything goes with a fried egg.
Spread leftovers on a large fresh tortilla, top with cheese and bake for a few minutes until everything is bubbly and the tortilla is crisp.
That’s what I would call a quesadilla pizza and I could eat those any time of the day!
I love easy casserole recipes and though I don’t make them often, I always wonder why I don’t.
Perhaps because it is just the two of us now.
But in this case, this chicken taco casserole is so versatile, that I love having leftovers in the fridge.
Perfect for game day or any day of the week, I guarantee that if you enjoy food with spice, this will quickly become one of your favorite recipes.
An easy way to please most anyone, this may become one of your favorite meals, especially when you need something in a pinch.
After all who doesn’t love tacos with gooey cheese?
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This easy Chicken Taco Casserole was a hit with Manservant. I thought it was pretty good, too! Not only that, it was super easy to make! A win-win for all!
2 T olive oil, divided plus more for the baking dish
1 pound ground chicken or 3 c rotisserie shredded chicken or pour the sauce over browned chicken breasts
1 medium onion, diced
1 medium red pepper, cored, seeded and diced
2 minced garlic cloves
1 15 ounce can pinto or black beans, drained and rinsed
2 T tomato paste
3 T (store-bought or homemade) chili or taco seasoning
1/2 t kosher salt
1/4 t fresh black pepper
15 ounces tomato salsa
1 1/2 c shredded mild cheddar, jalapeno Jack or Monterey Jack cheese
Toppings: Sour cream, cilantro, green onions, radishes, more cheese, tortilla chips
Arrange rack in middle of oven and preheat to 350. Grease a 9 x 13 baking dish with oil, and set aside.
Heat 1 T of olive oil in a large skillet over medium-high heat. Add the ground chicken and cook until browned, breaking up as you go-about 6 – 8 minutes. Transfer to a plate when done.
Reduce heat to medium, add the remaining 1 T of oil and heat until shimmering. Add the onion, pepper, garlic and cook until soft, about 5 minutes. (Add green chiles here if you’d like).
Return chicken to pan and stir in the beans. Add the tomato paste, chili or taco seasoning, salt and pepper and cook while stirring about 2 minutes.
Remove skillet from heat and stir in the salsa and half of the grated cheese. Transfer to oiled baking dish and spread into an even layer. Top with remaining cheese.
Bake until the cheese is melted and casserole is heated through, about 20 minutes.
Serve with toppings of your choice.
Thanks Kitchn for the inspiration.
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