Chicken Taco Casserole
This flavorful chicken taco casserole is packed with veggies, chicken, cheese and crispy tortilla chips and baked to perfection, then topped with fresh tomatoes, crisp iceberg lettuce and creamy avocado—just like a classic taco. Make it your own by swapping out the black beans for pinto beans or adding pepper Jack cheese for some added kick. If you want to keep it mild, opt for a milder taco seasoning and skip the jalapeños.
Ingreadient
- 4 cups shredded cooked chicken breast
- 2 cups chopped green bell peppers
- 2 cups shredded mexican-style cheese blend, divided
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 1 ½ cups fresh or thawed frozen corn kernels
- ¾ cup finely chopped red onion, divided
- 4 ounces reduced-fat cream cheese, softened
- ½ cup reduced-fat plain strained (greek-style) yogurt
- ½ cup medium salsa
- 3 tablespoons lime juice
- 1 ½ tablespoons reduced-sodium taco seasoning mix
- 1 teaspoon salt
- 1 ½ cups crushed unsalted tortilla chips, divided
- 2 tablespoons thinly sliced jalapeño pepper, seeded if desired
- 1 cup shredded iceberg lettuce
- ⅔ cup chopped avocado
- ½ cup chopped plum tomato
- 2 tablespoons chopped fresh cilantro
Direction
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