One-Pan Chicken Taco Casserole
A simple and delicious meal perfect for busy weeknights, combining tender chicken, vibrant vegetables, and a cheesy topping.
Equipment
- Large oven-safe skillet
- Dutch Oven
Ingredients
Protein
- 1 pound Boneless, skinless chicken breast Cut into bite-sized pieces.
Vegetables
- 1 medium Bell pepper Diced, any color.
- 1 medium Onion Chopped.
- 3 cloves Garlic Minced.
Seasoning
- 2 tablespoons Taco seasoning Store-bought or homemade.
Canned Goods
- 1 can Black beans Drained and rinsed.
- 1 cup Corn Frozen or canned.
- 1 cup Tomato sauce Acts as the base for the casserole.
Toppings
- 1 cup Shredded cheese Cheddar or Mexican blend.
- 2 cups Crushed tortilla chips For added crunch.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add chopped onion and diced bell pepper; sauté for about 5 minutes until soft.
- Add minced garlic and sauté for an additional minute.
- Add chicken pieces and taco seasoning; cook for 7-10 minutes until chicken is cooked through.
- Stir in black beans and corn, then pour in tomato sauce. Simmer for 5 minutes.
- Sprinkle crushed tortilla chips and shredded cheese on top.
- Bake for 20 minutes until cheese is melted and slightly browned.
- Allow to cool for a few minutes before serving.
Notes
Garnish with fresh cilantro or diced avocado if desired. This dish can be customized with additional vegetables or different proteins.