Crispy Chicken Taco Bake
Cooked chicken, beans, and taco seasoning topped with cheese and crunchy corn chips for an easy family dinner.
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Ingredients
- 3 cups diced cooked chicken
- 2 x 400 g cans kidney or pinto beans or use a can of each
- ¼ cup tomato paste
- 1 x 400 g can diced tomatoes
- 1 diced capsicum
- 2 large onions sliced and cooked
- 1 cup corn kernels
- 3 Tbsp taco seasoning
- 2 cups grated cheese
- corn chips for topping and serving
- sour cream to serve
- sliced spring onions to serve
- avocado optional, to serve
Instructions
- Preheat the oven to 180°C.
- Add the cooked chicken, beans, tomato paste, diced tomatoes, capsicum, cooked onions, corn and taco seasoning to a large casserole dish.
- Mix everything together until well combined.
- Sprinkle the grated cheese evenly over the top.
- Add a layer of corn chips over the cheese. Or leave the chips off and just heat the casserole up and serve the chips on the side.
- Bake uncovered for approximately 20–25 minutes, or until the filling is piping hot and the cheese has melted.
- Serve with extra corn chips, sour cream, sliced spring onions and avocado, if using.
Notes
- The onions should be softened before adding them to the casserole.
- Use leftover roast, slow-cooked or rotisserie chicken.
- Serve with sour cream, spring onions and avocado if desired.
- Add extra taco seasoning or chilli if you prefer a stronger or spicier flavour.
Servings: 6