Best Mexican Chicken Taco Casserole Recipes

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MEXICAN CHICKEN TACO CASSEROLE



Mexican Chicken Taco Casserole image

This is flavorful way to deconstruct your tacos and make serving them up a little easier on you! Serve tacos casserole-style, and top them with your favorite toppings - shredded lettuce, diced tomatoes, salsa, sour cream, etc. as desired! Adjust the seasonings to your preference - you can start with less than called for and add more if you're worried it will be too strong of a flavor profile. Add your favorite taco toppings such as shredded lettuce, diced tomatoes, sour cream, salsa, etc. if desired to serve!

Provided by Rebekah Rose Hills

Categories     World Cuisine     Latin American     Mexican     Main Dishes     Casserole

Time 1h15m

Yield 8

Number Of Ingredients 14

nonstick cooking spray
1 tablespoon olive oil
1 pound ground chicken
1 medium onion, diced
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
½ teaspoon salt
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (14 ounce) can tomato sauce
7 (6 inch) flour tortillas, or as needed
2 cups shredded Mexican blend cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
  • Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion. Cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt. Add black beans, corn, tomatoes, and tomato sauce; stir until well combined.
  • Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.
  • Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish, and spread into a thin layer. Lay about half of the tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Add remaining meat mixture over the tortilla layer. Top with remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.
  • Cover with shredded cheese. Spray a piece of foil with nonstick cooking spray, and set the sprayed side against the cheese to cover the casserole dish (this helps prevent "cheese loss" when you remove the foil).
  • Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 41.1 g, Cholesterol 65.2 mg, Fat 16.4 g, Fiber 7.3 g, Protein 29 g, SaturatedFat 8.7 g, Sodium 1461.2 mg, Sugar 4.9 g

MEXICAN-STYLE CHICKEN TACO CASSEROLE



Mexican-Style Chicken Taco Casserole image

All the flavors you love in a chicken taco come together in this handy casserole. Since most tortilla chips are loaded with salt, there is no added salt in this recipe. Serve with your favorite taco toppings on the completed casserole, and a simple salad of lettuce, topped with salsa, on the side.

Provided by Bibi

Categories     Main Dishes     Casserole Recipes     Chicken

Time 1h25m

Yield 6

Number Of Ingredients 20

1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon ground black pepper
¼ teaspoon garlic powder
nonstick cooking spray
½ cup water
1 cube chicken bouillon
1 cup milk
1 ½ tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups shredded Cheddar cheese, divided
2 cups chopped cooked chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 ½ cups coarsely crumbled tortilla chips
1 cup finely chopped tomatoes, drained
3 tablespoons sour cream

Steps:

  • Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.
  • Preheat oven to 350 degrees F (175 degrees C) and spray an 11x7-inch baking dish with cooking spray.
  • Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.
  • Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.
  • Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.
  • Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.
  • Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.

Nutrition Facts : Calories 507.5 calories, Carbohydrate 42.8 g, Cholesterol 88.7 mg, Fat 24.3 g, Fiber 8.9 g, Protein 32.5 g, SaturatedFat 12.7 g, Sodium 1257.5 mg, Sugar 6.4 g

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