Easy Dump-and-Bake Chicken Taco Casserole
This easy chicken taco casserole is a true dump-and-bake dinner made with shredded chicken, black beans, corn, salsa, taco seasoning, and plenty of melted cheese. Everything gets mixed right in the baking dish for an easy, family-friendly weeknight dinner with minimal cleanup.
Servings 6 servings
Ingredients
- 4 cups cooked shredded chicken
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1 bell pepper diced
- 1 ½ cups salsa
- ¾ cup plain Greek yogurt
- 2 tablespoons taco seasoning
- 2 cups shredded Mexican blend cheese divided
- 1 ½ cups crushed tortilla chips
- Salt and black pepper to taste
- Optional toppings: shredded lettuce diced tomatoes, avocado, sour cream, cilantro, green onions, jalapeños, salsa, or guacamole
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- Add the shredded chicken, black beans, corn, diced bell pepper, salsa, Greek yogurt, taco seasoning, and 1 cup of the shredded cheese directly to the baking dish. Season with salt and pepper to taste.
- Stir everything together right in the baking dish until evenly combined, then spread the mixture into an even layer.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Return to the oven, uncovered, and bake for another 8–10 minutes, or until the casserole is hot and the cheese is melted and bubbly.
- Let the casserole rest for about 5 minutes, then sprinkle the crushed tortilla chips over the top.
- Add your favorite taco toppings and serve warm.
Notes
- Make it truly dump-and-bake: Everything is mixed directly in the casserole dish, so there’s no separate mixing bowl and less cleanup.
- Chicken: Rotisserie chicken makes this recipe especially quick. Leftover cooked chicken works too.
- Salsa: Use your favorite red salsa or salsa verde. Mild, medium, or hot all work.
- Greek yogurt: Sour cream can be substituted for the Greek yogurt.
- Cheese: Mexican blend, cheddar, Monterey Jack, or pepper jack are all great options.
- Tortilla chips: Wait until just before serving to add the crushed tortilla chips so they stay crunchy.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Add fresh tortilla chips after reheating for the best texture.