Description
This Mexican Taco Casserole is a hearty and flavorful dish featuring seasoned ground chicken, sweet potatoes, black beans, and layers of tortillas and melted cheese. Baked to perfection, it offers a comforting blend of spices and textures, perfect for a family dinner or casual gathering.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 lbs ground chicken
- 1 cup shredded sweet potato
- 1 medium onion, diced
- 2 tsp kosher salt
- 2 large garlic cloves, minced
- 1 can black beans, drained
Spices
- 1 tbsp + 2 tsp chili powder
- 1 tbsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp oregano
Other Ingredients
- 1/4 cup water (or more as needed)
- 12 tortillas
- 3 cups shredded cheese (such as cheddar or Mexican blend)
Instructions
- Preheat the oven: Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish to prevent sticking and ensure easy serving.
- Cook the chicken mixture: Heat olive oil in a large skillet over medium-high heat. Add ground chicken, shredded sweet potato, diced onion, and kosher salt. Cook for 8–10 minutes, breaking the chicken into small pieces with a wooden spoon, until the chicken is fully cooked and the onion and sweet potato have softened.
- Add garlic and spices: Stir in the minced garlic, chili powder, cumin, garlic powder, onion powder, and oregano. Cook for 1–2 minutes, stirring frequently until the spices release their aroma and blend well with the chicken mixture.
- Add black beans and simmer: Stir in the drained black beans and 1/4 cup water. Reduce heat to medium-low and simmer for 3–5 minutes, allowing flavors to meld. Add a bit more water if the mixture appears too dry—aim for a moist but not watery filling.
- Assemble the casserole base layer: In the prepared baking dish, arrange 6 tortillas to cover the bottom, overlapping if needed. Spread approximately 3 cups of the chicken mixture evenly over the tortillas. Sprinkle 1 cup of shredded cheese over the filling.
- Build the middle layer: Place 3 more tortillas over the cheese layer, then spread the remaining chicken mixture evenly on top. Sprinkle another cup of shredded cheese over this layer.
- Finish layering: Top the casserole with the last 3 tortillas and evenly sprinkle the final cup of shredded cheese over the top layer.
- Bake the casserole: Place the dish in the oven and bake for 20 minutes, or until heated through and cheese is fully melted. For a golden and bubbly top, broil for 1–2 minutes, watching carefully to avoid burning.
- Rest and serve: Remove from oven and let the casserole rest for 5 minutes before slicing. This helps the layers set for easier serving.
- Serving suggestions: Serve with shredded lettuce, diced avocado, fresh cilantro, sour cream, salsa, and a squeeze of lime juice. Optional toppings include pickled red onions or sliced jalapeños for extra flavor and spice.
Notes
- You can substitute ground chicken with turkey or beef if preferred.
- Use corn or flour tortillas based on your preference or dietary needs.
- Adjust the spice levels by reducing or increasing chili powder and jalapeños for your desired heat.
- For a vegetarian version, omit the chicken and add more beans or sautéed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.