Description
Chicken Taco Dump Dinner is a simple and delicious casserole layering shredded chicken, black beans, corn, and salsa with corn tortillas and melted Monterey Jack cheese. This flavorful dish is perfect for a family meal and can be topped with your favorite taco accompaniments such as shredded lettuce, onions, cilantro, sour cream, and avocado for a customizable taco night in one easy-to-make bake.
Ingredients
Main Ingredients
- Cooking spray, as needed
- 1 (16 ounce) jar thick and chunky mild salsa
- 1 (4 ounce) can diced green chiles
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 5 cups shredded cooked chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen fire-roasted corn
- 12 (6 inch) corn tortillas
- 3 cups shredded Monterey Jack cheese, divided
Taco Toppings (optional)
- Shredded lettuce
- Chopped red onion
- Chopped fresh cilantro
- Taco sauce
- Sour cream
- Chopped avocado
- Crushed tortilla chips
Instructions
- Gather Ingredients: Collect all necessary ingredients and preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray to prevent sticking.
- Mix Sauce and Fillings: In a large bowl, combine salsa, diced green chiles, chili powder, ground cumin, and salt. Stir in shredded cooked chicken, rinsed black beans, and frozen fire-roasted corn until everything is well coated and evenly mixed.
- Layer the Casserole: Arrange half of the corn tortillas pieces evenly on the bottom of the greased baking dish. Spread half of the chicken mixture over the tortillas, then sprinkle 1 cup of shredded Monterey Jack cheese on top. Repeat the layers with the remaining tortillas and chicken mixture.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes to allow the flavors to meld and the casserole to heat through.
- Add Remaining Cheese and Finish Baking: Remove the foil and sprinkle the remaining 2 cups of shredded cheese evenly on top. Return the casserole to the oven and bake uncovered for an additional 10 minutes, or until the cheese is fully melted and just starting to brown.
- Serve with Toppings: Remove the casserole from the oven. Serve portions topped with desired taco toppings such as shredded lettuce, chopped red onion, cilantro, sour cream, avocado, taco sauce, or crushed tortilla chips for added texture and flavor.
Notes
- The shredded cooked chicken can be rotisserie chicken or any cooked chicken breast or thigh meat.
- Using fire-roasted corn adds a smoky flavor, but you can substitute with regular frozen corn if desired.
- Feel free to adjust the spice level by choosing mild or hot salsa and adding extra chili powder if you prefer more heat.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- This dish can be made gluten-free by ensuring your corn tortillas are certified gluten-free and checking all canned ingredients for gluten.
