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Ground Chicken Taco Casserole Recipe

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★★★★★

4.5 from 110 reviews

This Ground Chicken Taco Casserole is a one-pan, high-protein meal featuring lean ground chicken breast, pinto beans, tomatoes with green chiles, roasted corn, and crispy corn tortilla strips, all topped with melted Mexican cheese for a warm, comforting dish packed with Southwest flavor. Cooked in a cast iron skillet from stovetop to oven, it delivers crispy edges and melts together beautifully for a satisfying and nutritious dinner in just 30 minutes.

Ingredients

Scale

Main Ingredients

  • ½ tablespoon olive oil
  • 1 pound ground chicken breast
  • 1 packet taco seasoning (or homemade taco seasoning blend below)
  • 15 oz can pinto beans, undrained unless very little liquid
  • 10 oz can diced tomatoes and green chiles
  • 1 cup (170g) frozen roasted corn
  • ½ cup chicken broth or water
  • 6 extra thin corn tortillas, cut into thin strips
  • 4 oz shredded Mexican cheese

Homemade Taco Seasoning Blend (optional)

  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano

Instructions

  1. Preheat and Heat Oil: Preheat your oven to 400°F (204°C). Heat the olive oil in a large 12-inch oven-safe skillet (preferably cast iron) over medium-high heat until it shimmers, about 1-2 minutes.
  2. Brown the Chicken: Add the ground chicken to the hot skillet and let it brown undisturbed for 3-4 minutes on one side to develop texture and flavor. Then break it into pieces and cook for another 3-4 minutes until no pink remains and the internal temperature reaches 165°F (74°C).
  3. Add Seasoning: Sprinkle the taco seasoning evenly over the cooked chicken and stir for about 30 seconds until the spices become fragrant and well distributed.
  4. Combine Ingredients: Add the undrained pinto beans, diced tomatoes with green chiles, frozen roasted corn, and chicken broth or water to the skillet. Stir everything together thoroughly until well combined, about 1 minute.
  5. Incorporate Tortilla Strips and Cheese: Fold in the tortilla strips to evenly distribute them throughout the mixture. Then top the entire skillet evenly with shredded Mexican cheese, covering edges well to avoid burning exposed tortillas.
  6. Bake the Casserole: Transfer the skillet directly to your preheated oven and bake for 15-20 minutes until the cheese is melted, bubbly, and the exposed tortilla edges are crisp and golden.
  7. Rest and Serve: Remove from the oven and let the casserole rest for 3-5 minutes before serving. Garnish with your choice of toppings such as nonfat Greek yogurt, fresh cilantro, salsa macha, hot sauce, or diced avocado for extra flavor and presentation.

Notes

  • Do not drain the pinto beans unless there is very little liquid to retain moisture.
  • Black beans can be substituted for pinto beans if desired.
  • If roasted corn is unavailable, canned corn can be used as an alternative.
  • Ground chicken breast is preferred for a lean, high-protein option.
  • Flour tortillas can be used instead of corn tortillas, though corn is recommended for authenticity and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; flavors improve overnight.
  • Reheat portions in the microwave for 2-3 minutes or the entire casserole at 350°F (175°C) oven for 15-20 minutes; add a splash of water or broth to prevent drying.
  • For a healthier topping option, use nonfat Greek yogurt instead of sour cream to increase protein content.

Keywords: ground chicken, taco casserole, one-pan meal, Mexican casserole, lean protein, healthy dinner, Southwestern flavors

Find it online: https://cookwithlea.com/ground-chicken-taco-casserole-recipe/