Mexican Tortilla Casserole


  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 pound cubed skinless, boneless chicken breast meat
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup sweet corn, frozen
  • 1 cup salsa
  • 2 cups shredded Mexican-style cheese
  • 1 1/2 cups crushed plain tortilla chips
  • Water as needed


In a large skillet over medium high heat, saute
chicken and onion 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.

Preheat oven to 350 degrees F (175 degrees C).

In a 9×13 inch baking dish, place a layer or two
of tortilla chips (whole) in bottom. Pour chicken mixture on top, then
top with 1 cup of cheese and a layer of crushed tortilla chips.

Bake in the preheated oven for 15 minutes. Add
remaining cup of cheese and bake until cheese is melted and bubbly (5-10mins).

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Meagan Hinson

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