This Chicken Black Bean Taco Bake makes the perfect fun and fresh weeknight dinner. This tasty taco bake is done in about 30 minutes!
Chicken Black Bean Taco Bake
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.
Try my Walking Taco Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
How to Make the Best Taco Casserole
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!
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 🙂
Chicken Black Bean Taco Bake
- 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.
- Serve warm.
This looks great but sadly can’t read the recipe because of the type….help please
Wife and I love it! I use med. salsa and add hot green chiles. We like spicy
Can you use Half and half?
Great for dinner, this was loved by everyone in my house, even the picky eater. It’s a nice blend with salsa and the sour cream. I would recommend this recipe to anyone who wants Mexican food a little different.
I don’t have a cast iron skillet….could I make this in a casserole dish? Thanks!
made this dish tonight. It wAs delicious. My family loved it.
Looks so good.Can’t wait to make tomorrow
My family would love this!!
My mouth is salivating just looking at this!
wow, it looks delicious! I made something similar to this today by winging it haha..I love some of your additions that I didn’t think of though! thanks for sharing!!
P.S. I did serve sliced avocado on the side..I wanted to make a small salad, but was out of lettuce lol
I want to dive head first into that skillet!! Woman, what you do to me and my grumbling tummy!!!
Making this for tonights dinner!! Yumm!
This dish sounds fabulous and so easy to put together. Got to try it!
Thanks Jessica! xo
I made this for dinner last night, and it was very good! I look forward to making it again.
So glad to hear it Kat! Thanks for sharing!!
I think I might be drooling a little bit… this looks and sounds so yummy! *Pinned*
These were so good and super easy to make. They are going in our weeknight dinner rotation. Thanks!!
So glad to hear it, thanks for sharing!!
Now this is my kind of meal! Yum!
The perfect cheesy weeknight meal!!
This has to be on my menu soon!
Definitely going to make this one…may use my homemade tomatillo sauce instead of the salsa…but yum!!!!! Thank you!
This looks great Jenny! Gonna try this weekend 🙂
My boys and I would devour this! Looks easy and awesome!
This looks delicious. We love any kind of tex-mex-y dishes. And I have a new cast-iron skillet to baptize!
This looks great! My husband swears up and down he doesn’t like black beans(even though he’s never tried them), but I bet if I make this for him, he will change his mind. Hee hee 🙂
I cant wait to try this! It looks amazing!!
Wow! Pass me a fork, please!!!
I’m all for easy 30minute weeknight meals! So great.
omg. the cheese is killing me!! looks so good!
Great weeknight dinner!
I love how quickly this comes together! I want to faceplant into all that cheese!
I am with Liz!! This sounds so good!
I want to dive into a plate of this right now!
Yummy and quick and easy – great recipe!