It is 6pm. You are tired. Dinner needs to happen fast.
This ground chicken taco casserole is the perfect solution for your busy family. It is warm, cheesy, and so easy to make. Your whole family will love this cozy meal on a crisp evening.
Why This Ground Chicken Taco Casserole Works
This dish is a total lifesaver for busy weeknights. It combines fresh flavors with simple pantry staples. You get plenty of protein from the lean ground chicken.
The kids will love the crunchy chip topping. It is a great way to use up leftover rice. This meal feels like a warm hug in a bowl.
Simple Method
Making this casserole is very straightforward. You simply brown the meat and stir in the beans and corn. Then, you layer everything in one dish and bake. It is completely stress-free for beginner cooks.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1 lb ground chicken
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups cooked long-grain white rice
- 2 cups shredded Mexican blend cheese
- 1 cup crushed corn tortilla chips
- 0.5 cup chicken broth
- 0.25 cup chopped fresh cilantro
Step-by-Step
- Preheat oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium-high heat and brown the ground chicken until fully cooked, breaking it into small crumbles.
- Add the diced onion and garlic to the skillet and sauté for 3 to 4 minutes until the onions are translucent.
- Stir in the taco seasoning, black beans, corn, diced tomatoes with green chilies, and chicken broth; simmer for 5 minutes to combine flavors.
- Fold in the cooked rice until the mixture is uniform.
- Transfer the chicken and rice mixture to the prepared baking dish and spread it into an even layer.
- Top the casserole with shredded Mexican blend cheese and crushed corn tortilla chips.
- Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbling.
- Remove from the oven and garnish with fresh cilantro before serving.
How to Serve It
Serve this warm with a dollop of cool sour cream. It pairs perfectly with a simple side salad or sliced avocado. Set the table and enjoy a stress-free meal with your family tonight.
Storage & Reheating
Store leftovers in an airtight container in the fridge. It stays fresh for up to four days. This is a great option for meal prep lunches. Reheat in the microwave or oven until warmed through.
Tips for Best Results
- Don’t skip browning the chicken for the best flavor.
- Use a rotisserie chicken if you are in a huge rush.
- Drain the beans and corn well to avoid a soggy dish.
- Add extra chips on top for more crunch.
- Make this ahead of time for an easy holiday potluck.
- Garnish with extra lime wedges for a bright finish.
Ways to Switch It Up
- Use brown rice for extra fiber.
- Add a layer of black olives on top.
- Swap chicken for ground beef if you prefer.
- Use dairy-free cheese for a vegan-friendly version.
Common Questions
Can I use ground turkey instead?
Yes, ground turkey works perfectly in this dish. It is a great lean protein swap for chicken. The flavor remains just as delicious.
Is this casserole freezer friendly?
Yes, you can freeze this before baking. Just thaw it in the fridge overnight. Then, bake as directed for a quick future meal.
I hope your family loves this cozy meal as much as mine does. It is the perfect way to end a busy day with a smile. Happy cooking!
— Katie Wood
Ingredients
- 1 lb ground chicken
- 1 tbsp olive oil
- 1 medium onion , diced
- 2 cloves garlic , minced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups cooked long-grain white rice
- 2 cups shredded Mexican blend cheese
- 1 cup crushed corn tortilla chips
- 0.5 cup chicken broth
- 0.25 cup chopped fresh cilantro
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
- In a large skillet, heat olive oil over medium-high heat and brown the ground chicken until fully cooked, breaking it into small crumbles.
- Add the diced onion and garlic to the skillet and sauté for 3 to 4 minutes until the onions are translucent.
- Stir in the taco seasoning, black beans, corn, diced tomatoes with green chilies, and chicken broth; simmer for 5 minutes to combine flavors.
- Fold in the cooked rice until the mixture is uniform.
- Transfer the chicken and rice mixture to the prepared baking dish and spread it into an even layer.
- Top the casserole with shredded Mexican blend cheese and crushed corn tortilla chips.
- Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbling.
- Remove from the oven and garnish with fresh cilantro before serving.
