Ground Chicken Taco Casserole One-Pan Dinner (Print Version)
Ground chicken taco casserole baked in one pan with bold spices, melted cheese, and layers of flavor. High-protein weeknight dinner ready in 45 minutes.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Halal
# Ingredients:
→ Seasoned Protein Base
01 -
1 1/2 lbs ground chicken
02 -
1 packet (1 oz) taco seasoning
03 -
1/2 tsp smoked paprika
04 -
1/4 tsp cayenne pepper
05 -
1/2 cup chicken broth
→ Hearty Casserole Body
06 -
1 can (15 oz) black beans, drained and rinsed
07 -
1 can (14.5 oz) fire-roasted diced tomatoes
08 -
1 cup frozen corn kernels
09 -
1 cup long-grain white rice, uncooked
10 -
1 can (10 oz) red enchilada sauce
→ Melty Cheese Crown
11 -
1 1/2 cups shredded Mexican blend cheese
12 -
1/2 cup shredded sharp cheddar cheese
→ Fresh Finish & Toppings
13 -
1/2 cup sour cream
14 -
1 medium jalapeño, thinly sliced
15 -
1/4 cup fresh cilantro, roughly chopped
16 -
2 green onions, thinly sliced
17 -
1 medium lime, cut into wedges
# Instructions:
01 -
Preheat your oven to 375°F. Grab a large oven-safe skillet or deep 12-inch cast iron pan — this is your one-pan hero for the entire Ground Chicken Taco Casserole | One-Pan Protein Dinner. Lightly spray with cooking spray if needed.
02 -
Heat the skillet over medium-high heat. Add 1 1/2 lbs ground chicken and cook for 5-7 minutes, breaking it apart with a wooden spoon, until no pink remains. Drain any excess liquid to keep your casserole from becoming watery.
03 -
Sprinkle the entire 1 oz packet of taco seasoning, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper directly over the browned chicken. Stir well to coat every crumble evenly, then pour in 1/2 cup chicken broth and stir for 1 minute until fragrant.
04 -
Add the 15 oz can of drained black beans, 14.5 oz fire-roasted diced tomatoes, 1 cup frozen corn kernels, 1 cup uncooked long-grain white rice, and the full 10 oz can of red enchilada sauce. Stir everything together thoroughly so the rice is fully submerged in liquid.
05 -
Bring the mixture to a gentle boil over medium heat, stirring once. Cover tightly with a lid or foil and transfer to the preheated 375°F oven. Bake for 22-25 minutes until the rice is fully cooked and has absorbed most of the liquid in your Ground Chicken Taco Casserole | One-Pan Protein Dinner.
06 -
Carefully remove the skillet from the oven and uncover. Sprinkle 1 1/2 cups shredded Mexican blend cheese followed by 1/2 cup shredded sharp cheddar cheese evenly across the top. Return to the oven uncovered for 5-7 minutes until the cheese is fully melted and bubbly.
07 -
For the best Ground Chicken Taco Casserole | One-Pan Protein Dinner results, let the skillet rest for 5 minutes after removing from the oven — this helps the rice set perfectly. Then dollop 1/2 cup sour cream across the top and scatter the sliced jalapeño, fresh cilantro, and green onions.
08 -
Serve your Ground Chicken Taco Casserole | One-Pan Protein Dinner straight from the skillet for a stunning table presentation. Scoop generous portions into bowls and finish each serving with a fresh squeeze of lime wedge for a bright, zesty kick that ties all the flavors together.
# Notes:
01 -
🧊 Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of chicken broth to restore moisture, or warm the whole skillet covered on the stovetop over low heat.
02 -
🔄 Substitution Tip: Ground turkey or lean ground beef work beautifully in place of ground chicken. For a lower-carb version, swap the white rice for 2 cups of cauliflower rice — reduce the bake time by 10 minutes and check for doneness early.
03 -
🌶️ Heat Control Tip: The cayenne pepper and jalapeño give this casserole a medium kick. For a milder family-friendly version, omit the cayenne and use pickled jalapeños as a topping instead so everyone can customize their own heat level.
04 -
🍽️ Serving Tip: This casserole pairs wonderfully with warm flour tortillas, tortilla chips for scooping, or a crisp avocado and romaine salad on the side. A drizzle of hot sauce or a spoonful of guacamole on top takes each bowl to the next level.
# Tools You'll Need:
01 -
Large oven-safe skillet or cast iron pan (12-inch)
02 -
wooden spoon or spatula
03 -
measuring cups and spoons
04 -
can opener
05 -
cutting board
06 -
chef's knife
07 -
aluminum foil
# Nutrition Facts (Per Serving):
Calories: 520 kcal
Total Fat: 22 g
Total Carbohydrate: 48 g
Protein: 36 g