Description
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!
Ingredients
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
Instructions
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.
Notes
Thanks Kitchn for the inspiration.
