Chicken taco casserole with lettuce, tomatoes and black beans
Delight in this easy-to-make Chicken Taco Casserole, a flavorful blend of tender chicken thighs, cheddar cheese, and a spicy mix of chili powder, jalapeno, and red hot chili pepper. Layered with tortillas, fresh lettuce, juicy tomatoes, hearty black beans, and topped with creamy sour cream, this dish is perfect for a delicious weeknight dinner!
- 04 Apr 2025
- Cook time 30 min
- Prep time 10 min
- 6 Servings
- 11 Ingredients
Chicken taco casserole is a delicious and simple dish that combines all the great flavors of traditional tacos into a single, easy-to-make casserole. Packed with juicy chicken thighs, zesty salsa, and a mix of fresh vegetables like lettuce and tomatoes, this casserole is perfect for a family dinner or a party with friends. The addition of black beans and a blend of spices adds depth and richness to the dish, making it a satisfying and wholesome meal.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the chicken thighs and pat them dry with paper towels.
- Season the chicken with a pinch of salt and pepper.
- In a large skillet over medium-high heat, cook the chicken thighs until they are no longer pink inside, about 5-7 minutes per side.
- Once cooked, remove the chicken from the skillet, let it cool slightly, and then shred it into bite-sized pieces using two forks.
- In a large mixing bowl, combine the shredded chicken, salsa sauce, chili powder, and finely chopped red hot chili pepper. Mix well to ensure the chicken is evenly coated with the sauce and seasoning.
- Spread half of the chicken and salsa mixture evenly at the bottom of a 9x13 inch (23x33 cm) baking dish.
- Sprinkle half of the black beans over the chicken mixture.
- Add a layer of 1 tortilla, tearing it if necessary to cover the mixture completely.
- Sprinkle half of the shredded cheddar cheese on top.
- Repeat with the remaining chicken and salsa mixture, black beans, and the second tortilla.
- Finish with the remaining cheddar cheese on the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly.
- While the casserole is baking, chop the lettuce, tomatoes, and jalapeno pepper. Set aside.
- Once the casserole is done baking, remove it from the oven and let it cool for about 5 minutes.
- Generously sprinkle the shredded lettuce, chopped tomatoes, and jalapeno pepper over the top of the casserole.
- Dollop the sour cream on top in small spoonfuls, spreading it out gently if desired.
- Serve the casserole warm, scooping out portions onto plates.
- Optionally, you can add additional toppings such as more sour cream, guacamole, or cilantro to taste.
Tips:
- For a healthier option, use reduced-fat cheese and sour cream.
- Make sure to drain and rinse the black beans before adding them to the casserole to remove any excess sodium and to prevent the casserole from becoming too watery.
- If you prefer a milder casserole, you can reduce the amount of jalapeno and chili powder.
- Leftover rotisserie chicken can be used instead of chicken thighs to save time.
- Serve with a side of guacamole, salsa, and tortilla chips for extra flavor.
Once you take the casserole out of the oven, let it cool for a few minutes so that it's easier to serve. Garnish with extra lettuce, tomatoes, and a dollop of sour cream for a fresh and creamy finish. The combination of gooey cheese, tender chicken, and vibrant vegetables is sure to make this chicken taco casserole a new favorite in your household. Enjoy the fusion of textures and flavors with every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 7g | 17% |
| Sugar 8g | 8% |
| Fat | |
| Fat 30g | 35% |
| Saturated 13g | 42% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 80mg | 14% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 6mg | 39% |
| Vitamin B6 0.72mg | 42% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.95ug | 39% |
| Vitamin C 16mg | 18% |
| Vitamin E 3.53mg | 24% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 400mg | 31% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 2.32mg | 21% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 470mg | 37% |
| Potassium, K 850mg | 25% |
| Selenium, Se 30ug | 55% |
| Sodium, Na 1520mg | 101% |
| Zinc, Zn 3.39mg | 31% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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