Chicken Taco Casserole Fiesta (Printable Version)
A hearty, cheesy dish packed with Mexican flavors, perfect for satisfying dinner cravings and ideal for cooking beginners.
# The Ingredients You'll Need:
→ Casserole Base
01 - 1 lb cooked, diced chicken
02 - 1 can black beans (14.5 oz), drained and rinsed
03 - 1 can diced tomatoes (14.5 oz)
04 - 1 small white onion, diced
05 - 1 red bell pepper, diced
06 - ½ packet taco seasoning
07 - 1 cup shredded cheddar cheese
08 - 1 cup sour cream
09 - 1 lime, juiced
10 - 2 tbsp diced green onions
11 - Cooking spray
→ For Serving
12 - Sour cream
13 - Avocado slices
14 - Jalapeño slices
15 - Tortilla chips
16 - Salsa
# Step-by-Step Instructions:
01 - Preheat your oven to 175°C (350°F) to ensure even baking throughout the casserole.
02 - Strain and rinse the black beans. Dice the red bell pepper and white onion into small, uniform pieces.
03 - In a large mixing bowl, combine the cooked diced chicken, sour cream, lime juice, diced tomatoes, and taco seasoning. Fold in ½ cup of the shredded cheddar cheese.
04 - Spray a 23×33 cm (9×13 inch) casserole dish with cooking spray. Spread the black beans, diced peppers, and diced onions in the bottom. Pour the chicken and sour cream mixture evenly over the vegetable layer.
05 - Sprinkle the remaining cheddar cheese on top and garnish with diced green onions.
06 - Bake for 28-30 minutes until the cheese is bubbly and golden brown.
07 - Serve hot with your choice of toppings such as sour cream, avocado slices, jalapeño slices, tortilla chips, and salsa.
# Additional Tips::
01 -
- Ready in just 45 minutes from start to finish
- Uses pantry staples and leftover chicken
- Perfect for meal prep and freezes beautifully
- Customizable with your favorite taco toppings
- Kid friendly while still flavorful for adults
02 -
- Perfect for meal prep can be assembled up to 24 hours before baking
- Each serving provides approximately 25g of protein
- Leftovers taste even better the next day as flavors continue to develop
- Freezes beautifully for up to 3 months
03 -
- Thoroughly drain both tomatoes and beans to prevent a watery casserole base
- Let the casserole rest for 5 minutes after baking for easier serving and better texture
- Save time by prepping vegetables up to two days ahead and storing in airtight containers