Mexican Casserole

629 Reviews 23 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  SUEZQZ_64

“Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. Easy and quick to fix weekday casserole with a Mexican flair. Nutritious and kid friendly.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 to 6 servings



  1. In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
  4. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

Share It

Reviews (629)

Rate This Recipe


This recipe rocks, but that goodness I read all the reviews and got creative a bit. The best thing about this recipe is that you really don't have to measure anything, and that is the way I like to cook! I cooked it at the firehouse and my crew went crazy for it. Here are the things I changed. First, I grilled a whole onion and about a tablespoon of garlic in oil before putting the chicken in. I at least, if not more, doubled the salsa and also added several tablespoons of chipotle sauce for spiciness and flavour. I tore up corn tortillas and made one layer on top of the first half of chicken mixture, then piled the rest on top, all in a pyrex bowl (we had no 9x13 baking dishes at the station, but I baked it in the bowl and it turned out perfect). Also, next time I probably will not drain the beans and only some of the water off the corn. I served it with cornbread, a green salad and mexican rice. Soooo yummy. My favorite recipe to date!!!!



This was a great starter recipe, but like others, I felt it needed some doctoring. I followed advice and cooked up onions and garlic with the chicken, added more salsa and a can of green chilis, left the liquid in the beans and corn, and a cup of minute rice was mixed in right before I put it in the oven. I didn't have any chips, so I tore up a couple of tortillas, placed them over the casserole and added cheese to the top a few minutes before taking it out of the oven. They worked out great and came out nice and crispy. I also made the whole thing in a medium skillet (with metal handles) and put it right into the oven, making it a one-dish meal. Less cleaning is best in my book :) A great change from tacos, and was great at work for lunch the next day.



Living (born and bred) in New Mexico, our chili is either red or green and our beans are refried. Meals or salsa with black beans are considered on the gourmet end of our very basic love for spicy foods served traditionally with pinto beans and spanish rice. As a matter of fact, my husband won't even consider ordering ANYTHING made with black beans. Tonight I served him Sue's Mexican Casserole (he even watched as I added the beans) and not only did he have seconds, but he specifically asked me to make sure I make it again. If it's dry you're either not adding enough water, adding too many chips, or cooking it too long. Adios! from The Land of Enchantment!

More Reviews

Similar Recipes

Easy Mexican Casserole

Easy Mexican Casserole

Throw Together Mexican Casserole

Throw Together Mexican Casserole

Mexican Casserole

Mexican Casserole

Mexican Casserole

Mexican Casserole

Mexican Enchilada Casserole

Mexican Enchilada Casserole

Idahoan Mexican Casserole

Idahoan Mexican Casserole


Amount Per Serving (5 total)

  • Calories
  • 384 cal
  • 19%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 34 g
  • 11%
  • Protein
  • 26.8 g
  • 54%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 1286 mg
  • 51%

Based on a 2,000 calorie diet



previous recipe:

Mexican Enchilada Casserole


next recipe:

Easy Mexican Casserole