Fall Chili Chicken Taco Casserole

As the air turns crisp and the leaves transform into a tapestry of warm colors, our culinary cravings shift toward heartier, more comforting meals. The arrival of fall is the perfect time to embrace cozy recipes that not only warm our bodies but also tantalize our taste buds. One dish that captures this essence beautifully is the Fall Chili Chicken Taco Casserole. This delightful casserole combines the beloved flavors of tacos with the comforting familiarity of a baked dish, making it an ideal choice for family gatherings or a cozy night in.

Fall Chili Chicken Taco Casserole

As the temperature drops and autumn settles in, indulge in the cozy comfort of Fall Chili Chicken Taco Casserole. This scrumptious dish combines tender chicken, black beans, corn, and a medley of spices, all topped with gooey melted cheese. Perfect for family gatherings or quiet nights in, this one-dish wonder is flavorful, nutritious, and easy to prepare, allowing you to savor the season’s best ingredients. Discover how to create this delightful casserole and make mealtime a celebration this fall.

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 cup diced bell peppers (red and green)

1 small onion, diced

2 cups diced tomatoes (or 1 can of diced tomatoes with green chilies)

1 packet taco seasoning (or homemade)

1 tsp cumin

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

1 cup cooked quinoa (or rice)

1½ cups shredded cheddar cheese (or Mexican blend)

8 small tortillas, cut into quarters

Olive oil

Fresh cilantro, for garnish

Avocado, diced (optional for serving)

Sour cream (optional for serving)

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

Cook the Chicken: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced chicken, onion, and bell peppers. Sauté for about 5-7 minutes or until the chicken is cooked through and the vegetables are tender.

Add Seasonings: Stir in the taco seasoning, cumin, smoked paprika, garlic powder, and onion powder. Mix well to coat the chicken and veggies evenly.

Combine Ingredients: In the skillet, add the black beans, corn, diced tomatoes, and cooked quinoa (or rice). Stir until everything is well combined and heated through.

Layer the Casserole: In a greased 9x13 inch baking dish, layer half of the tortilla pieces on the bottom. Spread half of the chicken and bean mixture over the tortillas, then sprinkle with half of the cheese. Repeat the layers, finishing with the remaining cheese on top.

Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

Garnish and Serve: Once done, remove the casserole from the oven. Let it sit for 5 minutes before serving. Garnish with fresh cilantro and serve with diced avocado and a dollop of sour cream if desired.

Prep Time, Total Time, Servings:

15 minutes | 50 minutes | 6 servings