Chicken Taco Casserole Bake (Print Version)
Layers of chicken, beans, and cheese baked under crunchy tortilla chips with a creamy Tex-Mex flair.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons cooking oil
02 -
1 medium onion, diced
03 -
1 green bell pepper, diced
04 -
2 cups cooked chicken, cubed or shredded
05 -
1 can black beans, drained and rinsed
06 -
1 can corn, drained
07 -
1 can diced tomatoes with green chilies, drained
08 -
1 packet taco seasoning
09 -
1 teaspoon garlic salt
10 -
1 1/4 cups sour cream
11 -
2 cups shredded Colby Jack cheese
12 -
1 cup crushed tortilla chips
→ Garnish
13 -
Chopped fresh cilantro (optional)
# Steps:
01 -
Preheat the oven to 350°F. Lightly grease a 2.5-quart baking dish and set aside.
02 -
Heat cooking oil in a large skillet over medium heat. Add diced onion and green bell pepper; sauté until softened.
03 -
Add cooked chicken, black beans, corn, diced tomatoes with green chilies, taco seasoning, and garlic salt. Stir to combine, cooking for about 5 minutes. Add reserved tomato liquid if additional moisture is needed.
04 -
Remove the skillet from heat. Mix in sour cream and half of the shredded Colby Jack cheese until well blended.
05 -
Transfer the mixture to the prepared baking dish. Evenly distribute crushed tortilla chips over the surface, then sprinkle with remaining cheese.
06 -
Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and cheese is melted.
07 -
If desired, garnish the finished casserole with chopped fresh cilantro before serving hot.
# Notes:
01 -
For best texture, use freshly shredded cheese and crush tortilla chips just before assembling to retain crunch.