Description

Craving a hearty, Tex-Mex-inspired dish that’s quick to prepare and packed with bold flavors? Mexican Casserole combines tender chicken, black beans, sweet corn, and zesty salsa, topped with melted Mexican cheese and crunchy tortilla chips

Ingredients

Scale

Mexican Casserole uses pantry-friendly ingredients for a flavorful, hearty result. Here’s what you’ll need for 5 servings:

2 tablespoons vegetable oil: For sautéing chicken.
¾ pound cubed skinless, boneless chicken breast: Provides lean, tender protein.
½ (1.25-ounce) package taco seasoning mix: Adds bold Tex-Mex flavor.
1 (15-ounce) can black beans, rinsed and drained: Contributes hearty texture and protein.
1 (8.75-ounce) can sweet corn, drained: Adds sweet, juicy bites.
¼ cup salsa: Brings zesty, spicy flavor.
Water as needed: Prevents drying during simmering.
1 cup shredded Mexican-style cheese: Delivers melty, cheesy goodness.
1 ½ cups crushed plain tortilla chips: Adds crunchy texture.

Why These Ingredients Matter

Chicken and Taco Seasoning: Create a savory, spiced protein base.
Black Beans and Corn: Add heartiness and complementary textures.
Salsa: Provides bold, tangy flavor.
Cheese and Tortilla Chips: Offer creamy and crunchy finishes.

Substitutions and Variations

Vegetable Oil: Swap with olive oil or avocado oil.
Chicken Breast: Use ground beef, turkey, or plant-based crumbles for vegetarian.
Taco Seasoning: Make your own with 1 teaspoon each chili powder, cumin, and paprika, plus ½ teaspoon garlic powder.
Black Beans: Replace with pinto beans, kidney beans, or refried beans.
Sweet Corn: Use frozen corn (thawed) or fresh corn kernels (1 cup).
Salsa: Swap with enchilada sauce, diced tomatoes with green chilies, or homemade salsa.
Mexican-Style Cheese: Substitute with cheddar, Monterey Jack, or a vegan cheese blend.
Tortilla Chips: Use crushed corn chips, Doritos, or crumbled taco shells.
Vegan Option: Use plant-based protein, vegan cheese, and vegan-friendly salsa.
Gluten-Free: Use gluten-free tortilla chips and confirm salsa and taco seasoning are gluten-free.
Flavor Variations:
- Spicy Mexican Casserole: Add 1 diced jalapeño or ½ teaspoon cayenne with the salsa.
- Cheesy Mexican Casserole: Increase cheese to 1 ½ cups or add ¼ cup cream cheese to the mixture.
- Veggie Mexican Casserole: Include ½ cup diced bell peppers or zucchini with the beans.
- Creamy Mexican Casserole: Mix in ½ cup sour cream or Greek yogurt before baking.
- Southwest Casserole: Add ½ teaspoon cumin and ¼ cup chopped cilantro to the mixture

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 tablespoons vegetable oil, ¾ pound chicken breast, ½ package taco seasoning, 1 can black beans, 1 can sweet corn, ¼ cup salsa, water, 1 cup Mexican cheese, 1 ½ cups tortilla chips.
Cube chicken, rinse and drain black beans, drain corn, crush tortilla chips.

Tip: Cube chicken into small, bite-sized pieces for even cooking; use pre-shredded cheese to save time.

Step 2: Cook Chicken Mixture

In a large skillet over medium-high heat, heat 2 tablespoons vegetable oil.
Add ¾ pound cubed chicken breast; sauté until cooked through and no longer pink, about 5-7 minutes.
Stir in ½ package taco seasoning, 1 (15-ounce) can black beans, 1 (8.75-ounce) can sweet corn, ¼ cup salsa, and a splash of water (1-2 tablespoons) to prevent drying.
Cover and simmer over medium-low heat for 10 minutes, stirring occasionally.

Tip: Stir frequently to blend flavors; add water sparingly to maintain a thick consistency.

Step 3: Assemble Casserole

Preheat the oven to 350°F (175°C).
Transfer the chicken mixture to a 9×13-inch baking dish; spread evenly.
Sprinkle with ½ cup shredded Mexican-style cheese, then top with 1 ½ cups crushed tortilla chips.

Tip: Spread the mixture evenly for consistent baking; crush chips to a coarse texture for better coverage.

Step 4: Bake

Bake in the preheated oven for 15 minutes.
Sprinkle with the remaining ½ cup cheese; bake until cheese is melted and bubbly, about 5 minutes more.

Tip: Check at 15 minutes to avoid overcooking; broil for 1-2 minutes for a golden cheese topping if desired.

Step 5: Serve

Let the casserole rest for 2-3 minutes before serving.
Serve hot, about 1 cup per serving, with optional toppings like sour cream, avocado, or extra salsa.

Tip: Scoop with a large spoon for neat portions; serve with a side of guacamole or a fresh salad.