Ground Chicken Taco Casserole

This one pan chicken taco casserole combines ground chicken breast with pinto beans, roasted corn, diced tomatoes and green chiles, corn tortillas, and Mexican cheese. It’s super easy to make and each serving has 30 grams of protein and 6 grams of fiber with just 340 calories.

Casseroles are one of my go-to meal prep recipes, and this one is no exception.

Ingredients for Tex Mex Ground Chicken Casserole

Here’s a quick look at everything you need:

• Ground Chicken
• Beans
• Diced Tomatoes and Green Chiles
• Roasted Corn
• Taco Seasoning
• Corn Tortillas
• Mexican Cheese

It’s a short list, but you have tons of substitution options. Let’s go through the list.

Ground Chicken

Feel free to use any protein. I make a ton of ground chicken recipes because I love its neutral flavor profile. If your grocery store doesn’t carry ground chicken, it’s easier than you might think to make ground chicken breast at home.

Veggies

For the beans, I used a can of charro beans from H-E-B. If you have trouble finding charro beans in a can, you can use a can of pinto beans, black beans, chili beans, or something similar. You could also make my homemade charro beans (on a smoker or baked in the oven) to use for this ground chicken casserole and have plenty of leftovers for other meals.

I like using roasted corn instead of canned for the extra flavor added from roasting, but canned corn works perfectly fine. The same goes for the tomatoes and green chiles—roasted is ideal but optional.

If you want to add even more veggies, you can sauté them before adding the ground chicken. Check out my green chile beef enchilada skillet for an example of zucchini, poblano peppers, and fresh corn going in before ground beef. Onion and peppers would work great here.

Corn Tortillas

You can’t beat the flavor of corn when it comes to making tacos. Any tortilla works here, but I highly recommend sticking to corn.

Cheese

I’m always a promoter of using freshly grated cheese, but with recipes like this chicken taco casserole, you can get away with shredded blends. Sometimes it makes sense to use a blend if you doubt you’ll work your way through four blocks of cheese. And there’s always a chance you won’t be able to find queso de Oaxaca and other Mexican cheeses in your local grocery store.

If you can find it, however, Oaxaca and Colby jack cheese are a great pairing. Take a look at my southwest beef and veggie quesadillas for a look at it in action.

And if you’d like to learn more about different types of Mexican cheese, this article is a good start.

There’s a good chance you’ve seen salsa macha used as a garnish if you’ve seen any of my Tex Mex recipes in the past year or so. It’s an amazing ingredient that every pantry should have. If you like chili oil and chili crisp with your Asian dishes, you’ll love salsa macha.

Chopped cilantro, fat free Greek yogurt or light sour cream, and cotija cheese would all be great additional garnishes for this chicken taco bake. For a pop of freshness, you might check out my creamy guacamole salsa or zucchini salsa verde.

More One-Pan Casseroles

If you dig this ground chicken casserole, I bet you’ll enjoy the following recipes as well:

• cheesy broccoli chicken and rice casserole
• Mexican breakfast casserole
• low carb cheeseburger casserole
• green chile veggie enchilada casserole
• Mexican ground beef and quinoa
• one pot bacon cheeseburger pasta
• ground chicken shepherd’s pie

And that’s the way the cookie crumbles. You have plenty of cooking to do now.

There is a recipe card below for you to save to your device or print for your recipe book. I always appreciate recipe reviews and comments letting me know how recipes worked outside my test kitchen.