Ground Chicken Taco Casserole
A delicious Ground Chicken Taco Casserole featuring ground chicken, pinto beans, and a blend of Mexican flavors.
Equipment
- Large skillet
- oven
Ingredients
Cooking Ingredients
- ½ Tablespoon Olive Oil
- 1 pound Ground Chicken
- 1 packet Taco Seasoning or seasoning blend in notes
- 15 oz Pinto Beans canned
- 10 oz Diced Tomatoes and Green Chiles canned
- 1 cup Frozen Roasted Corn
- ½ cup Chicken Broth or Water
- 6 Extra Thin Corn Tortillas cut into thin strips
- 4 oz Shredded Mexican Cheese
Instructions
Cooking Instructions
- Preheat your oven to 400ºF. Heat the olive oil in a large skillet over medium-high heat.
- Once hot, add the ground chicken and cook for 3-4 minutes to brown one side before breaking apart and fully cooking.
- Add the taco seasoning or spice blend to the cooked ground chicken. Stir until evenly incorporated before adding the can of beans (undrained), tomatoes and green chiles, frozen corn, and broth or water.
- Stir everything together before folding in the tortillas and topping with the cheese.
- Bake for 15-20 minutes until the cheese is melted and the tortillas are browning slightly around the edges.
- Garnish with chopped cilantro, salsa macha or hot sauce, sour cream or nonfat Greek yogurt, or your choice of toppings.
Notes
I used H-E-B charro beans, Mexican style RO-TEL, and Whole Foods fire roasted corn. You can use any style of beans, but I'd recommend pinto beans. You can use a drained can of whole kernel corn in place of frozen corn. If you're using a can of beans with very little liquid, you'll want to add a bit (½ to 1 cup) of water or chicken broth. If you don't have taco seasoning on hand, you can substitute with 2 tablespoons of chili powder and 1 teaspoon each of kosher salt, garlic powder, ground cumin, and dried Mexican oregano.
Nutrition
Serving: 10ozCalories: 340kcalCarbohydrates: 26gProtein: 30gFat: 12gFiber: 6g
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