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Ground Chicken Mexican Casserole - A Comforting, Weeknight-Friendly Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1.25 to 1.5 pounds ground chicken
  • 1 packet taco seasoning (or 2 tablespoons homemade)
  • 1 teaspoon ground cumin (optional, for extra warmth)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels (frozen and thawed or canned and drained)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
  • 1 cup salsa (mild or medium, your choice)
  • 1/2 cup low-sodium chicken broth (or water)
  • 8–10 small corn tortillas (6-inch), cut in halves or quarters
  • 1 1/2 cups shredded Mexican blend or cheddar cheese
  • 1/2 cup plain Greek yogurt or sour cream (for dolloping; optional)
  • Fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
  3. Brown the chicken: Add ground chicken. Break it up with a spoon and cook until no longer pink, 5–7 minutes.
  4. Season well: Stir in taco seasoning, cumin, smoked paprika, salt, and pepper. Cook 1 minute to bloom the spices.
  5. Add mix-ins: Stir in black beans, corn, drained fire-roasted tomatoes, salsa, and chicken broth. Bring to a simmer and cook 3–4 minutes, until slightly thickened. Taste and adjust salt.
  6. Layer the casserole: Place a layer of tortillas on the bottom of the baking dish (overlap pieces to cover). Spoon half the chicken mixture over the tortillas. Sprinkle with one-third of the cheese.
  7. Repeat: Add another tortilla layer, then the remaining chicken mixture, and another third of the cheese.
  8. Top and bake: Finish with a final layer of tortillas and the remaining cheese. Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes, until bubbly and lightly golden.
  9. Rest and garnish: Let rest 8–10 minutes so it sets for cleaner slices. Top with dollops of Greek yogurt or sour cream if using, cilantro, and a squeeze of lime.
  10. Serve: Cut into squares and serve warm with extra lime wedges. Add avocado, pickled jalapeños, or hot sauce if you like.