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Chicken Taco Casserole Recipe

This chicken taco casserole turns taco flavors into a cozy one-dish meal. It's easy to make and full of taste. Your family will love it so much, they'll ask for more.
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Ingredients Equipment Method

Ingredients
  

  • 1 pound ground beef or ground turkey
  • 1 small onion diced
  • 1 packet 1 oz taco seasoning
  • 1 can 10 oz Rotel (diced tomatoes with green chilies)
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 bag 30 oz frozen shredded hashbrowns
  • 1 can 10.5 oz cream of chicken soup (or cream of mushroom)
  • 1 cup sour cream
  • 2 cups shredded Mexican blend cheese divided
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper

Equipment

  • Slow cooker (Crock Pot)
  • Mixing bowl
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Cook the Beef
  2. In a skillet over medium heat, cook ground beef and diced onion until browned.
  3. Drain excess grease, then stir in taco seasoning and Rotel. Remove from heat.
  4. Mix the Casserole
  5. In a large mixing bowl, combine hashbrowns, black beans, corn, cream of chicken soup, sour cream, and 1 cup of cheese.
  6. Stir in the cooked beef mixture and season with salt and black pepper.
  7. Slow Cook It
  8. Grease the slow cooker with non-stick spray.
  9. Pour the mixture into the slow cooker and spread evenly.
  10. Cover and cook on low for 4–5 hours or high for 2–3 hours.
  11. Add Cheese & Finish
  12. Sprinkle the remaining 1 cup of cheese on top.
  13. Cover and cook for another 15 minutes until the cheese is melted.