This hearty chicken taco dump dinner is the ultimate no-fuss comfort meal.
Tender shredded chicken, black beans, sweet fire-roasted corn, and zesty salsa come together in one bowl before being layered with corn tortillas and plenty of melty Monterey Jack cheese.
It’s the kind of simple, crowd-pleasing casserole that disappears fast on busy weeknights.
Everything bakes together into a bubbly, cheesy dish with bold taco flavor in every bite.
Add your favorite fresh toppings like crisp lettuce, creamy avocado, cool sour cream, or crunchy tortilla chips to customize each serving just the way you like it.
Ingredients
- Cooking spray
- 1 (16-ounce) jar thick and chunky mild salsa
- 1 (4-ounce) can diced green chiles
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 5 cups shredded cooked chicken
- 1 (15-ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen fire-roasted corn
- 12 (6-inch) corn tortillas, cut into pieces
- 3 cups shredded Monterey Jack cheese, divided
- Taco toppings of choice: shredded lettuce, chopped red onion, chopped fresh cilantro, taco sauce, sour cream, chopped avocado, crushed tortilla chips
Directions
- Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
- In a large bowl, stir together the salsa, diced green chiles, chili powder, cumin, and salt. Add the shredded chicken, black beans, and corn, mixing until evenly combined.
- Spread half of the tortilla pieces evenly across the bottom of the prepared baking dish. Spoon half of the chicken mixture over the tortillas and sprinkle with 1 cup of the cheese.
- Repeat with the remaining tortilla pieces and chicken mixture, spreading evenly.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, sprinkle the remaining 2 cups of cheese over the top, and return to the oven. Bake for about 10 more minutes, or until the cheese is melted and lightly golden.
- Let rest briefly before serving. Top individual portions with your favorite taco toppings.