Easy Chicken Taco Casserole (Dump-and-Bake!)
This easy chicken taco casserole is a no-fuss, dump-and-bake recipe with a tender and melty texture, perfect for a quick and delicious dinner using your pressure cooker.
Ingredients
Main ingredients
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can corn drained and rinsed or 2 cups fresh or frozen corn defrosted
- 1 (10 ounce) can fire-roasted tomatoes with green chilies drained
- 1 medium red bell pepper small diced
- 2 tablespoons mild taco seasoning
- ¾ teaspoon kosher salt
- 3 cups cooked chicken rotisserie chicken works perfect
- 1 cup plain Greek yogurt or sour cream
- 1 ¼ cups Mexican cheese blend divided
- 2 cups crushed corn chips crispy tasty base that holds it all
Instructions
Instructions
- Start by preheating your oven to 350°F (175°C). This gets your bake ready as you prep the rest.
- In a big bowl, toss black beans, corn, fire-roasted tomatoes, and diced red bell pepper together.
- Add 2 tablespoons taco seasoning and ¾ teaspoon kosher salt to the bowl. Mix it up well so flavors start mingling.
- Stir in your cooked chicken and Greek yogurt. Toss half of that cheese blend in too and stir gently so it doesn’t clump.
- Grab a 9x13 baking dish and spread your crushed corn chips flat in the bottom. This is gonna be your yummy crunchy base.
- Now pour that chicken mixture over the chip layer, spreading it evenly so every bite’s the same.
- Sprinkle the rest of your Mexican cheese blend over the top. Look at all that cheesy goodness.Bake uncovered for 25 to 30 minutes. Come listen for that valve hiss in the pressure cooker - that’s your signal to quick release. After baking, let it rest 5 mins before diggin’ in.
Notes
Serve warm for best flavor. Leftovers store well in the fridge for 3-4 days or can be frozen for longer storage. Reheat gently to keep creamy texture.