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
- 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.
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.
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.
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.
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.
Ground Chicken Taco Casserole
A one pan casserole with ground chicken, pinto beans, tomatoes and green chiles, roasted corn, corn tortillas, and Mexican cheese.
- 1/2 Tablespoon Olive Oil
- 1 pound Ground Chicken
- 1 packet Taco Seasoning (or seasoning blend in notes below)
- 15 oz can Beans*
- 10 oz can Diced Tomatoes and Green Chiles*
- 1 cup (170g) Frozen Roasted Corn*
- 1/2 cup Chicken Broth or Water
- 6 Extra Thin Corn Tortillas, cut into thin strips
- 4 oz Shredded Mexican Cheese
- 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.
*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 (1/2 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 Information:Yield: 5 Serving Size: about 10 oz
Amount Per Serving: Calories: 340Total Fat: 12gCarbohydrates: 26gFiber: 6gProtein: 30g
Sunday 4th of June 2023
Could you double this and use a 9x13 casserole dish?
Monday 5th of June 2023
Great idea! I think everything should fit okay in a 9x13. Report back if you try it out.