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chicken taco casserole in white baking dish with bowls in toppings

Easy Chicken Taco Casserole Recipe

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 4 to 6 Servings 1x
  • Category: Main Course
  • Cuisine: American


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!


Units Scale

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.