Cheesy Chicken Taco Casserole with Black Beans
This Chicken Taco Casserole is one of my family’s favorites—it’s hearty, cheesy, and filled with all the bold taco flavors we already love. Everything goes into one dish, the oven does the work, and dinner is ready with very little cleanup.
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It is great for meal prep since leftovers taste just as good the next day. You can make it for weeknight dinners, casual family get-togethers, or even a simple Sunday meal when you want something cozy and flavorful.
Try serving it with my Creamy Cucumber Salad or my Watermelon Feta Skewers.
How to Make Cheesy Chicken Taco Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat oven to 350°F.
2. In a large bowl, combine taco rice, shredded chicken, black beans, diced tomatoes, green chilis, and chicken broth. (You can mix everything right in the casserole dish if you prefer fewer dishes.)
3. Pour mixture into a 9×13 inch casserole dish.
4. Bake uncovered for 35 minutes.
5. Remove from oven, top with shredded cheese, and bake for another 10 minutes until cheese is melted and bubbly.
Serve and Enjoy!
Serve warm with sour cream on top.
Important Recipe Notes
- You can assemble the casserole earlier in the day, cover it, and keep it in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time.
- Rotisserie chicken works great here if you want to save time. You can also use leftover grilled or baked chicken.
- If you don’t have taco rice, you can use regular cooked rice and stir in taco seasoning for the same flavor.
- Colby Jack is a nice blend, but cheddar, Monterey Jack, or even pepper jack work too.
- Sour cream is classic, but don’t be afraid to add extras like avocado, salsa, jalapeños, or crushed tortilla chips on top for crunch.
- Keep leftovers covered in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
- You can freeze the baked casserole (without toppings) in an airtight container. Thaw overnight in the fridge before reheating.
Cheesy Chicken Taco Casserole with Black Beans
Ingredients
- 5.4 oz taco rice (2 pouches)
- 2 cups cooked and shredded chicken
- 15 oz black beans (1 can), drained and rinsed
- 14.5 oz diced tomatoes (1 can), drained
- 4 oz diced green chilis (1 can), drained
- 3 cups chicken broth
- 1 ½ cups shredded Colby Jack cheese
- Sour cream for topping
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine taco rice, shredded chicken, black beans, diced tomatoes, green chilis, and chicken broth. (You can mix everything right in the casserole dish if you prefer fewer dishes.)
- Pour mixture into a 9×13 inch casserole dish.
- Bake uncovered for 35 minutes.
- Remove from oven, top with shredded cheese, and bake for another 10 minutes until cheese is melted and bubbly.
- Serve warm with sour cream on top.
Check Out More Taco Recipe Ideas!
One-Pot Beef Taco Soup with Beans
Ground Beef Crescent Roll Taco Bake
