Chicken Taco Casserole
You'll love this easy to make Tex Mex casserole. It's sure to please even the pickiest eaters!
Servings 6 servings
Calories 1026kcal
Equipment
- 9x11 casserole dish
Ingredients
- 4 cups shredded boneless skinless chicken
- 10 ounce can Rotel
- 1 packet taco seasoning
- 16 ounce black beans one can, drained and rinsed
- 2 cups pepper jack cheese shredded
- 5 cups tortilla chips crushed
- 1 cup shredded lettuce
- 2 roma tomato
seeded and diced
- ¼ cup sour cream
Instructions
- Preheat the oven to 350 degrees. Spray casserole dish with non stick cooking spray, set aside.
- In a large bowl, combine the chicken, Rotel, taco seasoning and black beans, stir until combined.
- Spread half the crushed tortilla in the bottom of the casserole dish.
- Top with the chicken mixture. Spread evenly.
- Add the remaining chips and top with cheese.
- Bake at 350˚F, uncovered for 20-25 minutes until hot and bubbly.
- Top the casserole with lettuce, diced tomato and sour cream. Serve immediately.
Notes
I used a 9x11 casserole dish. Just a little smaller than an 11x13.
I love the flavor Doritos (nacho cheese or cool ranch) give this dish.
Variations
- Use ground beef seasoned with taco seasoning in place of the chicken for a beefy casserole.
- Hot Rotel would add an extra spicy kick to this recipe.
- Not a fan of beans? Leave them out.
- Drained whole kernel corn would make a great addition to this simple casserole recipe.
Nutrition
Calories: 1026kcal | Carbohydrates: 90g | Protein: 67g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1569mg | Potassium: 640mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1192IU | Vitamin C: 10mg | Calcium: 432mg | Iron: 4mg