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Ground Chicken Taco Casserole – Easy, Cozy, Crowd-Pleasing Comfort

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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 (optional but recommended)
  • 2 cloves garlic, minced
  • 1.25 pounds ground chicken
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1 teaspoon ground cumin (optional for extra warmth)
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
  • 1 (8-ounce) can tomato sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels (no need to thaw)
  • 1/2 cup low-sodium chicken broth (or water, as needed)
  • 8–10 small corn tortillas (or flour tortillas if preferred)
  • 2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
  • 1/4 cup chopped fresh cilantro (optional)
  • Juice of 1/2 lime
  • Optional toppings: sliced green onions, diced avocado, sour cream or Greek yogurt, pickled jalapeños, extra cilantro

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Stack and cut tortillas into halves or quarters for easier layering.
  2. Sauté aromatics: Warm 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 until fragrant.
  3. Brown the chicken: Add ground chicken, breaking it up with a spoon. Cook until no longer pink, about 5–7 minutes. Sprinkle in taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper. Stir well so the spices coat the meat.
  4. Add saucy elements: Stir in drained fire-roasted tomatoes, tomato sauce, black beans, and corn. If the mixture looks very thick, splash in 1/4–1/2 cup broth. Simmer 3–4 minutes to marry the flavors. Taste and adjust seasoning.
  5. Finish the filling: Turn off heat. Stir in cilantro and lime juice. This brightens the casserole and balances the spices.
  6. Layer it up: Spread a thin layer of the chicken mixture on the bottom of the baking dish. Arrange a layer of tortillas over it, slightly overlapping. Add half of the remaining chicken mixture, then sprinkle with one-third of the cheese.
  7. Repeat: Add another layer of tortillas, the rest of the chicken mixture, and another third of the cheese. Top with a final layer of tortillas and finish with the remaining cheese.
  8. Bake: Cover loosely with foil (tent so it doesn’t stick to the cheese). Bake 15 minutes. Uncover and bake another 10–12 minutes, until the cheese is melted and bubbly and the edges are golden.
  9. Rest and serve: Let it rest 5–10 minutes so it sets for cleaner slices. Add toppings like avocado, green onions, jalapeños, and a dollop of sour cream or Greek yogurt.