Ground chicken taco casserole brings together everything I love about one-pan dinners: it’s simple, packed with protein, and ready in under 30 minutes. This recipe combines tender ground chicken with pinto beans, roasted corn, and Mexican cheese for a meal that delivers 30 grams of protein per serving.
Growing up in the Midwest, my family always leaned toward beef for our Tex-Mex nights, but when I started experimenting with ground chicken breast, I discovered something wonderful. The lighter meat soaks up all those taco spices beautifully, and when you layer it with tortillas that get crispy around the edges and cheese that melts into every corner, you end up with a casserole that my grandkids ask for by name. I still remember the first time I pulled this bubbling dish from the oven – the kitchen smelled like my favorite taco stand, and every single person at the table went back for seconds. Time to get that skillet heating!
What Makes This Ground Chicken Taco Casserole So Special
I’ve been making casseroles for my family for over 40 years, and this ground chicken version has earned a permanent spot in my weekly rotation. The combination of high protein and fiber means everyone stays satisfied, and the simple ingredient list makes it perfect for busy weeknights.
- Uses everyday pantry staples you likely have on hand
- Comes together in one skillet for minimal cleanup
- Delivers 30 grams of protein and 6 grams of fiber per serving
- Adapts easily to whatever vegetables you need to use up
- Creates those perfect crispy tortilla edges everyone fights over
- Works beautifully for meal prep throughout the week
Ingredient Spotlight
Ground chicken breast forms the protein-packed base of this casserole, and I always choose the leanest option available to keep the dish from getting greasy while still delivering incredible flavor.
Taco seasoning brings all those warm Mexican spices together in one convenient packet, though I often make my own blend with chili powder, cumin, and oregano when I have extra time.
Pinto beans add hearty texture and extra fiber to the dish, and the liquid from the can creates a beautiful sauce that keeps everything moist during baking.
Diced tomatoes and green chiles provide just the right amount of heat and acidity, balancing the richness of the cheese and adding moisture to the casserole.
Frozen roasted corn adds a touch of sweetness and a pop of color, and I prefer the roasted variety because those caramelized edges bring extra depth to the overall flavor.
Corn tortillas soften in the sauce while their edges crisp up in the oven, creating layers of texture that remind me of the best enchiladas I’ve ever tasted.
Mexican cheese blend melts beautifully across the top and adds that irresistible golden crust that makes this casserole so appealing straight from the oven.
How to Make Ground Chicken Taco Casserole
Step 1. I always start by preheating the oven to 400°F and heating olive oil in my large cast iron skillet over medium-high heat, which ensures even cooking throughout.
Step 2. Betty’s tip: Let the ground chicken cook undisturbed for 3-4 minutes on one side before breaking it apart, which creates better texture and helps develop those flavorful browned bits.
Step 3. After years of making this, I’ve learned that stirring the taco seasoning into the cooked meat first, before adding the wet ingredients, helps the spices bloom and coat every piece evenly.
Step 4. I fold in the undrained beans, tomatoes with green chiles, frozen corn, and chicken broth, stirring everything together until well combined and bubbling gently.
Step 5. The key I discovered is cutting the tortillas into strips rather than leaving them whole, which helps them integrate better and creates more of those crispy edges everyone loves.
Step 6. Through trial and error, I learned to fold the tortilla strips into the mixture gently, then top with cheese and bake for 15-20 minutes until the cheese melts and the edges turn golden brown.
Keeping This Casserole Fresh
I typically store leftovers in an airtight container in the refrigerator for up to 4 days, and the flavors actually deepen overnight as everything melds together. The casserole reheats beautifully, though the tortillas soften a bit more with each reheating.
Betty’s freezing method works well for this recipe. I portion the cooled casserole into individual servings before freezing, which makes grabbing a quick lunch incredibly convenient. It keeps well frozen for up to 3 months, and I find the texture holds up better than many other casseroles.
For the best texture, I reheat portions in the oven at 350°F for about 15 minutes, which helps crisp up the edges again. The microwave works in a pinch, but you lose some of that delightful texture contrast between the soft center and crispy top.
Perfect Partners for Ground Chicken Taco Casserole
- Light green salad with lime vinaigrette provides a refreshing contrast to the rich, cheesy casserole and adds extra vegetables to round out the meal.
- Mexican street corn complements the roasted corn already in the dish and brings additional smoky, tangy flavors that pair beautifully with the taco seasoning.
- Cilantro lime rice soaks up any extra sauce from the casserole and adds a bright, citrusy element that cuts through the richness.
- Warm flour tortillas are perfect for scooping up every last bite, and my family loves using them to make impromptu tacos with the casserole filling.
- Black bean and corn salad echoes the flavors in the casserole while adding a cold, crunchy element that provides nice textural variety. For more Mexican-inspired sides, try my easy chicken taco soup or creamy taco soup.
- Guacamole or fresh avocado slices add healthy fats and creamy richness that balance the lean ground chicken perfectly.
FAQs
I recommend ground turkey as an excellent substitute, and it works exactly the same way with identical cooking times and results.
To prevent this issue, make sure you don’t drain the beans and use the full amount of chicken broth called for in the recipe.
Many home cooks find success with assembling the casserole up to the baking step, covering it tightly, and refrigerating for up to 24 hours before baking.
Ground Chicken Taco Casserole
Ingredients
Equipment
Method
- Preheat your oven to 400°F. Heat the olive oil in a large oven-safe 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 through.
- Add the taco seasoning 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 tortilla strips and topping with the shredded 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 before serving.
