Chicken Taco Casserole Recipes

CHICKEN TACO CASSEROLE

Steps:

• Preheat the oven to 350° and have ready a greased, 9x13" casserole dish.
• Add the Canola oil to a large sauté pan over medium-high heat, and allow it to come to temperature. Add the ground chicken, breaking it apart with a wooden spoon or spatula. Sprinkle TAK's Tex-Mex Spice Blend over the chicken, and sauté about 7 minutes, or until cooked through.
• Transfer the cooked chicken to the casserole dish, and add in the rice, black beans, taco sauce, half of the chopped green onions, 1 cup of Cheddar and 1 cup of Monterey Jack. Mix to combine.
• Top with the remaining Cheddar and Monterey Jack cheese, and cover with aluminum foil. Bake for 25 minutes covered. Remove the foil, and bake for 5 minutes more.
• Scatter diced tomatoes, cilantro and remaining green onions across the top of the casserole. Drizzle with Mexican crema (or sour cream), if desired. Serve and enjoy.

LOADED CHICKEN TACO CASSEROLE

Steps:

• In a large bowl, combine the chicken, salsa and taco seasoning stirring until the chicken is evenly coated.
• Spread the refried beans evenly in the bottom of a 2 qt casserole dish. Then top the beans with the chicken mixture and finish with the cheese.
• Bake at 350˚F for 20-25 minutes until piping hot all the way through.
• Top the casserole with crushed tortilla chips, lettuce, pico de gallo and sour cream. Serve immediately.

TACO CASSEROLE

Steps:

• Using a large skillet, heat oil of choice and saute onion and garlic until translucent
• Preheat the oven to 350F. Add the ground chicken and taco seasoning and cook until chicken is cooked through
• Mix in the black beans and salsa and cook until most of the liquid has evaporated
• Layer a casserole dish with tortilla chips. Top the tortilla chips with the chicken mixture
• Sprinkle the desired amount of cheese on top. Add sliced jalapenos and olives and bake for 20 mins or until cheese is melted and bubbly

GROUND CHICKEN TACO CASSEROLE RECIPE WITH BLACK BEANS

Steps:

• This entire casserole can be made on Sunday and then cooked in the oven for 30 minutes on Monday or Tuesday. Then reheat again on Wednesday or Thursday.
• Thin Slice the scallions. Most will be used in the casserole, but save some of the greens for garnish.
• Preheat a large skillet on high. Add the olive oil to coat bottom and then add the ground chicken. Break it up, but let it sit to sear and cook for about 5 minutes. Then mix so that all sides of the chicken cook for another 5 minutes.
• Add diced tomatoes, green chilis, chili powder, cumin, and oregano.
• Open the can of black beans and before adding them, smash them a bit in the can using a fork. Then add them to the chicken. Stir to combine and let simmer for 10 minutes to cook down.
• Mix the tomato sauce with the Chili Powder, Cumin, and Salt.
• There will be 3 layers of tortillas, so make sure that you have about 4 tortillas per layer. To start the first layer, cover the bottom of the casserole dish with 4 tortillas.
• Next add 1/2 of the meat mixture on top of the tortillas. Sprinkle with 1/4 of the Scallions.
• Then top with 1/3 of the shredded cheese. Repeat! Cover with tortillas, then meat mixture, scallions, and cheese.
• Then the final layer of tortillas and then cover with tomato sauce and the remaining cheese and 1/4 of the scallions. The remaining scallions are for garnish.
• Preheat the oven to 350 F degrees.
• Bake the casserole covered for 30 minutes until hot all the way through. While the casserole is cooking, dice the tomato.
• Plate, drizzle with sour cream, sprinkle with diced tomatoes, and garnish with scallions.

CHICKEN TACO CASSEROLE

Steps:

• Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
• Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
• Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
• Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.