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Ground Chicken Taco Casserole - A Cozy, Crowd-Pleasing Weeknight Dinner

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

Ingredients
  

  • 1.25–1.5 pounds ground chicken (93% lean works well)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 packet taco seasoning (or 2–3 tablespoons homemade)
  • 1 cup salsa (mild, medium, or hot)
  • 1 (10-ounce) can diced tomatoes with green chiles (like Rotel), drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels (frozen, canned, or fresh; if canned, drain)
  • 1/2 cup low-sodium chicken broth (or water)
  • 8–10 small corn tortillas or 4–5 medium flour tortillas, cut into strips
  • 2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
  • 1/2 cup sour cream or Greek yogurt (optional for creaminess)
  • 2 tablespoons olive oil (or neutral oil)
  • Salt and pepper, to taste
  • Fresh cilantro, green onions, lime wedges (for serving)
  • Optional add-ins: diced bell pepper, chopped jalapeño, sliced black olives

Method
 

  1. Prep the oven and pan: Heat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. Sweat the aromatics: Warm 1 tablespoon oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Brown the chicken: Add ground chicken, breaking it up with a spoon. Season with a little salt and pepper. Cook 5–7 minutes until no longer pink.
  4. Season and sauce: Sprinkle in taco seasoning. Stir to coat. Add salsa, drained tomatoes with green chiles, corn, beans, and chicken broth. Bring to a simmer and cook 3–4 minutes until slightly thickened. Taste and adjust salt or heat.
  5. Optional creaminess: Off heat, stir in sour cream or Greek yogurt for a richer, tangier sauce.
  6. Prep the tortillas: Toss tortilla strips with 1 tablespoon oil and a pinch of salt. This helps them crisp a bit in the oven.
  7. Layer the casserole: Spread half the tortilla strips in the baking dish. Spoon half the chicken mixture over them. Sprinkle with 1 cup cheese. Repeat with remaining tortillas, chicken mixture, and cheese.
  8. Bake: Cover loosely with foil and bake 15 minutes. Remove foil and bake another 8–10 minutes, until cheese is melted and bubbly and edges are lightly crisp.
  9. Rest and garnish: Let sit 10 minutes so it sets for easier slicing. Top with chopped cilantro, sliced green onions, and a squeeze of lime.
  10. Serve: Spoon into bowls or slice into squares. Add your favorite toppings like avocado, jalapeños, more salsa, or a dollop of sour cream.