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Layers of nutrient-dense beef taco filling, gooey cheese and soft flour tortillas are the makings of the perfect make-ahead Mexican Taco Casserole Recipe.
Mexican Taco Casserole Recipe
I have this thing for casseroles. I love the coziness. The love the ability to make a meal ahead of time and simply pop it into the oven. And I love being able to compact a protein, veggie and starch in one tidy package.
Whether it’s chicken enchiladas, a Greek bake or something as simple as today’s Mexican Taco Casserole Recipe, I find myself yearning for the nostalgia of a casserole more and more as my kids get older. This one in particle has nuances of a classic soft taco but is bulked up with shredded sweet potato (your family won’t even detect it), fiber-rich black beans and ground chicken breast to keep our hearts happy.
Here’s why you’ll love our Mexican Taco Casserole Recipe
- It’s a complete meal. Lean ground chicken, fiber-rich black beans, sweet potatoes, and cheese all tucked between layers of soft tortillas. There’s really no need for a side dish, although a simple salad never hurts.
- It’s kid-friendly. A even the pickiest eaters won’t notice the shredded sweet potato.
- It’s easy to make ahead. Prep the filling earlier in the day, assemble the casserole, and pop it into the oven when you’re ready for dinner.
- It’s endlessly customizable. Swap the ground chicken for turkey or beef, throw in some corn, make it spicy, or use whatever cheese you have hanging out in the refrigerator.
- The leftovers are fantastic. This is one of those dinners that reheats beautifully, making it just as perfect for lunch the next day. Microwaving is my reheating vessel of choice.
Key Ingredient in Mexican Taco Casserole
- Ground chicken breast. I love using ground chicken breast here because it’s lean, a great source of protein, and takes on all the flavors of our homemade taco seasoning beautifully. Bonus?
- Sweet potato. Our secret ingredient! One cup of shredded sweet potato adds a subtle sweetness, an extra serving of vegetables, and a boost of nutrients without changing the flavor of the casserole. I like to shred it finely so it disappears into the ground chicken.
- Black beans. A whole can of black beans adds protein, fiber, and heartiness to the filling. Make sure to drain and rinse them before adding them to the skillet.
- Spices. Instead of reaching for a packet of taco seasoning, we make our own with chili powder, cumin, garlic powder, onion powder, and oregano.
- Flour tortillas. These are what turn our taco filling into an actual casserole. The tortillas soften as they bake, creating tender layers that are almost reminiscent of enchiladas or lasagna.
- Cheese. I like to use a Mexican cheese blend or a combination of sharp cheddar and Monterey Jack.
How to Make Mexican Taco Casserole
Cook the chicken and veggies. Heat a little olive oil in a large skillet over medium-high heat. Add the ground chicken, shredded sweet potato, diced onion, and salt. Use a wooden spoon to break the chicken into small pieces as it cooks.
Add the flavor. Stir in the garlic, chili powder, cumin, garlic powder, onion powder, and oregano. Let the spices cook for a minute or so before adding the black beans and water.
Layer. Arrange tortillas in the bottom of a greased baking dish, overlapping them as needed. Spoon the chicken mixture over the top, followed by shredded cheese. Add more tortillas, the remaining chicken mixture, and more cheese.
Finish and bake. Top with the remaining tortillas and remaining cheese. Bake at 350°F for about 20 minutes or until the cheese is melted and the casserole is hot all the way through.
Serve. Let the casserole rest for about five minutes before slicing. Pile on all of your favorite taco toppings and serve!
Can I make Mexican Taco Casserole ahead of time?
Yes! This is one of my favorite things about casseroles. You can make the chicken and sweet potato filling up to two days in advance and store it in the refrigerator. When you’re ready to eat, simply layer everything together and bake.
You can also assemble the entire casserole up to 24 hours ahead of time. Cover it tightly and refrigerate until you’re ready to bake. Because it will be cold, you may need to add another 5–10 minutes to the baking time.
Can I freeze Mexican Taco Casserole?
Absolutely. Assemble the casserole in a freezer-safe baking dish, cover tightly with plastic wrap and foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking. Remove the plastic wrap and bake until the center is hot and the cheese is melted.
Will my kids taste the sweet potato?
Probably not! The sweet potato is finely shredded and mixed with a generous amount of taco seasoning, so it blends right into the filling. It adds a little natural sweetness, but the overall flavor is very much that of a classic cheesy chicken taco.
Toppings!
Anything you’d put on a taco! I love shredded iceberg lettuce, diced tomatoes, avocado, sour cream, fresh cilantro, and a squeeze of lime juice. Pickled jalapeños, salsa, and hot sauce are also great additions. Setting out a few toppings and letting everyone build their own plate is always a hit with my kids.
How do I store and reheat leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave until hot.
Tips and Tricks for Recipe Success
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- Shred the sweet potato finely. Use a box grater to finely shred the sweet potato. The small pieces will simply melt into the chicken mixture.
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- Keep the filling moist. This is important! Because we’re not using a traditional enchilada sauce, the little bit of water we add helps keep everything from drying out. You want the mixture slightly saucy but not swimming in liquid.
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- Overlap the tortillas. Don’t worry about making the layers perfect. Depending on the size of your tortillas, you may need to tear a few to fit them into the baking dish.
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- Let it rest. I know it’s tempting to dig right in, but giving the casserole five minutes to settle makes it much easier to slice and serve.
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- Use freshly shredded cheese. If you have the time, shred your own. It melts more smoothly than the pre-shredded variety, although both will work.
Substitutions
Swap the protein. Ground turkey is an easy one-for-one substitution for ground chicken. Ground beef would also be delicious and give the casserole a more traditional taco flavor. Just drain off any excess grease before adding the seasonings.
Use a different vegetable. Finely shredded zucchini or carrots would work in place of the sweet potato. If using zucchini, squeeze out some of the excess moisture before adding it to the skillet.
Change the beans. Pinto beans are a great alternative to black beans. You could also add a cup of frozen corn for extra sweetness and texture.
Make it spicy. This casserole is relatively mild as written, making it perfect for kids. For a little heat, add a finely diced jalapeño to the onion mixture, a pinch of cayenne pepper, or a chopped chipotle pepper in adobo sauce.
Use corn tortillas. If you prefer corn tortillas or want to make the casserole gluten-free, they’re a great alternative. You’ll likely need more tortillas since they’re smaller, and be sure to double-check that your other ingredients are gluten-free.
Switch up the cheese. Pepper Jack is delicious if you want a little kick. Colby Jack, cheddar, or Monterey Jack all work beautifully.
Mexican Taco Casserole Recipe
Ingredients
- 1 tbsp olive oil
- 2 lbs ground chicken
- 1 cup shredded sweet potato
- 1 medium onion, diced
- 2 tsp kosher salt
- 2 large garlic cloves, minced
- 1 can black beans
- 1 tbsp + 2 tsp chili powder
- 1 tbsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp oregano
- 1/4 cup water or more
- 12 tortillas
- 3 cups cheese
Equipment
- 1 9×12 baking dish
Instructions
- Preheat the oven. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add ground chicken, shredded sweet potato, diced onion, and kosher salt. Cook for 8–10 minutes, breaking the chicken into small pieces with a wooden spoon, until the chicken is cooked through and the onion and sweet potato have softened.
- Add the garlic and spices. Stir in the minced garlic, chili powder, cumin, garlic powder, onion powder, and oregano. Cook for 1–2 minutes, stirring frequently, until the spices are fragrant.
- Add the beans. Stir in the drained black beans and ¼ cup water. Reduce heat to medium-low and simmer for 3–5 minutes, allowing the flavors to come together. Add a splash more water if the mixture seems dry. You want the filling moist but not watery.
- Assemble the casserole. Arrange 6 tortillas in the bottom of the prepared baking dish, overlapping as needed to cover the bottom. Spoon approximately 3 cups of the chicken mixture evenly over the tortillas. Sprinkle with 1 cup of shredded cheese.
- Continue layering. Arrange 3 more tortillas over the cheese. Spread the remaining chicken mixture evenly over the tortillas and sprinkle with another cup of shredded cheese.
- Finish the casserole. Top with the remaining 3 tortillas and sprinkle the final cup of shredded cheese evenly over the top.
- Bake. Transfer to the oven and bake for 20 minutes, or until the casserole is heated through and the cheese is completely melted. For a slightly golden, crispy, bubbly top, broil for an additional 1–2 minutes, watching carefully.
- Serve. Let the casserole rest for 5 minutes before slicing. Serve with your favorite taco toppings.
- Serving Suggestions
- I love serving this with shredded lettuce, diced avocado, fresh cilantro, sour cream, salsa, and a squeeze of lime juice. Pickled red onions or sliced jalapeños are also delicious if you want a little extra kick.
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