This tasty taco breakdown will make serving them up a little simpler for you. As desired, garnish tacos with your preferred toppings, such as shredded lettuce, sliced tomatoes, salsa, sour cream, etc., and serve them casserole-style! You can start with less spice than is recommended for and add more if you are concerned that the taste profile will be too intense. To serve, top with your preferred taco toppings, such as chopped lettuce, diced tomatoes, sour cream, salsa, etc.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- nonstick cooking spray
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 medium onion, diced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- ½ teaspoon salt
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1 (14 ounce) can tomato sauce
- 7 (6 inch) flour tortillas, or as needed
- 2 cups shredded Mexican blend cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
- Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion. Cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt. Add black beans, corn, tomatoes, and tomato sauce; stir until well combined.
- Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.
- Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish, and spread into a thin layer. Lay about half of the tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Add remaining meat mixture over the tortilla layer. Top with remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.
- Cover with shredded cheese. Spray a piece of foil with nonstick cooking spray, and set the sprayed side against the cheese to cover the casserole dish (this helps prevent “cheese loss” when you remove the foil).
- Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 7 g |
| Protein | 29 g |
| Saturated Fat | 9 g |
| Sodium | 1461 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Easy casserole with pantry stocked items. Thank you for a quick dinner!
My family isn’t big into black beans so instead I used about 2 cups of cooked white rice and switched it to ground turkey sausage. Made a side of Mexican cheesy bread and it was plenty for a full meal and full bellies!
It was delicious I added minced garlic, smoked paprika and a Mexican spice. Oh so tasty. The only thing I might change is the tortillas. They were a little too soft. Might go crunchy
I have made many “tortilla-layered casseroles” from this site over the years and this one is one of the best I’ve tried! I tried my best to adhere to the recipe but I don’t buy ground chicken; for no reason other than I never think of adding it to my grocery list! So, I used 4 chicken breasts that I cubed very small. Yes – a little more prep time but wanted to get as close to ground as possible. I also added a bit more cheese – some per layer. Other than that, no changes! Let sit 10 minutes after baking as recipe says and you have perfectly cut squares! Served with lettuce, black olives, salsa, sour cream and sliced avocados. Yummy!! My husband loved as it reminded him of his favorite, never deviates from dish at his go-to Mexican restaurant. We both overate a little tonight with minimal regret! Thank you for posting this awesome recipe! Will absolutely make again!!
This was absolutely delicious. My family loved it! I don’t love ground chicken, so I cooked a whole chicken in my crock pot and shredded it. Worked beautifully.
This was easy and loved by the whole family. I made some changes due to what I had on hand, I had diced tomatoes, without chiles, and 8 oz of tomato sauce, so I added 8 oz of mild chunky salsa and I used Monterey Jack and cheddar cheeses. You know people love it when they go back for thirds!
Love this recipe and I followed it to the letter…… If I change anything I will add more ground chicken next time. I used a low fat Mexican cheese blend and white breast ground chicken to reduce the fat a little as well. The spice level is perfect, it baked beautifully (in the exact specified time), and it was a hit!
I liked this a lot and will make it again, but I will change a couple of things. I didn’t have tomato sauce so used an XL can of rotel. It needs the sauce to make it thicker. What I will change about the recipe is the cheese. I will mix at least half of it in the sauce instead of putting it all on top. The way the recipe is written the bottom just falls apart and there is a solid sheet of cheese on the tortilla on top so it’s just hard to eat.