Description
A delightful twist on classic tacos, this Chicken Taco Casserole combines seasoned chicken, black beans, corn, and cheese for a comforting dish perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, drained black beans, corn, and salsa. Add cumin, chili powder, salt, and pepper, and mix until well combined.
- In a greased baking dish, layer the chicken mixture evenly and top with shredded cheddar cheese.
- Sprinkle crushed tortilla chips on top and bake for 25-30 minutes, or until heated through and cheese is melted. Let cool for a few minutes before serving.
Notes
Serve hot with toppings like avocado, cilantro, jalapeños, or sour cream. Can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg