Chicken Black Bean Taco Bake
Sharing our favorite taco bake today! My Chicken Black Bean Taco Bake makes the perfect weeknight dinner, done in about 30 minutes!
Deciding what to make for dinner in the summer can be a complete drag. Who feels like cooking when it’s so hot and the kids are home. Seems like there’s not much time right?! We are on the go, in the pool and the last thing I feel like doing is spending a long time in the kitchen. This simple skillet dinner is literally one the the easiest dinners to prepare and my kids….and husband love it. Score!! You won’t be spending more than 10 minutes prepping this dish then it’s in the oven for about 20 minutes. Done and done. Enjoy one of our favorite quick fix meals.
Taco Bake Recipe
Start by adding some lovely chopped white onions to your hot cast iron skillet. Any oven proof skillet will work if you don’t have a cast iron one.
Saute until these babies are nice and softened.
Add your cooked shredded chicken breast. It’s so nice to have shredded chicken breast in your freezer ready for using. Pick up a rotisserie chicken from the grocery store, carve it and place the chicken in Ziploc bags in the freezer. Sure makes my life easier, lol!
Easy Mexican Recipes
Add your black beans next.
Cut 5 tortillas into little triangles. Any shape will do. I just cut each tortilla into eighths.
Add them right to the skillet.
Give a little mix.
Add your salsa/cream mixture. Mmmmm!!
Some ground cumin and seasonings up next!
Cheese please! Bake and get ready to devour 🙂
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped white onion
- 2 cups cooked shredded chicken (I used rotisserie)
- 15 ounce can black beans drained and rinsed
- 1/4 cup sliced black olives
- 5 corn tortillas cut into eighths
- 1 cup mild salsa
- 1/2 cup heavy cream or sour cream
- 1 tablespoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
Preheat oven to 350 degrees Place olive oil into a 12 inch cast iron skillet over medium heat. Add onions and cook for 5 minutes, stirring often until softened. Add chicken, beans, olives and cut up tortillas. Stir to combined.
Place salsa and cream into a medium bowl and add to skillet, stirring to combine. Stir in cumin, salt and pepper. Top with shredded cheese and bake for 20-25 minutes, until cheese is melted.
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