Taco Casserole

Rule #93: A casserole does not always need cream of mushroom soup. 

Casseroles are just part of life. They’re the easy, yummy go-to when you’ve got folks to feed and 301 other things on your to-do list. This Taco Casserole recipe is a simple, scrumptious solution to the weeknight woes. The recipe is adapted from a Weight Watcher’s version from years ago, so it won’t leave you feeling so full that you’ve got to unbutton the jeans. I promise it will be part of your weekly rotation!

taco casserole

I made a Homemade Taco Sauce instead of buying the jarred stuff, but feel free to buy it off the shelf to save time!

taco casserole

The layers are (not in order of importance or favoritism):

crushed tortilla chips

ground chicken + sautéed onion and bell peppers with seasonings

sour cream + cottage cheese

shredded jack cheese

more crushed tortilla chips

taco casserole

Another great personality trait about this lovely little number is that she keeps warm in the oven until it’s dinner time! After she’s all cooked, cover her with foil, turn the oven off, and keep her in there until you’re ready. We like to serve ours with a little “Mexican Caesar Salad” or a simple roasted vegetable.

  taco casserole

Taco Casserole

Taco Casserole

1 tbs. vegetable oil
1/2 white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 garlic cloves, minced or pressed
1 lb. ground chicken breast
1 1/2 tbs. taco seasoning mix
8 oz. taco sauce or 1 batch of Homemade Taco Sauce*
1 cup sour cream
1 cup cottage cheese
1/2 bag tortilla chips, crumbled
1 cup Monterey Jack cheese, shredded
Cilantro or diced green onion, for garnish

Preheat oven to 400.

In a large Dutch oven or skillet, heat vegetable oil to shimmering over medium-high heat. Sauté onion and bell peppers until softened (about 8 minutes). Add garlic; cook an additional minute. Add chicken breast and sprinkle taco seasoning all over. Sauté until chicken is cooked through, breaking meat into small pieces (about 8 minutes). Pour in taco sauce, stir to combine, then remove from heat.

Meanwhile, spray a large casserole dish with cooking spray. Combine sour cream and cottage cheese in a medium bowl.

Layer half of the tortilla chips in the bottom of the casserole dish. Add the meat and vegetable mixture on top of the chips, then pour on the sour cream mixture. Top with remaining chips and shredded cheese.

Bake, uncovered, until cheese is melted (about 30 minutes). Garnish with cilantro or green onion.

Homemade Taco Sauce

1 8-oz. can tomato sauce
1/2 can water (use the tomato sauce can)
1 tbs. white vinegar
1/4 tsp. chili powder
1 tsp. cumin
1/4 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. Kosher salt

Combine all ingredients in a medium bowl and whisk until combined.

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