Best 6 Mexican Chicken Bean Casserole Recipes

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
• Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
• Layer diced chicken and black beans over the crushed chips.
• Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
• Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
• Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
• Garnish casserole with cilantro and chopped tomatoes.
• Serve immediately with a slice or two of fresh jalapeño.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350F.
• In a small bowl, combine all ingredients for homemade taco seasoning then set aside.
• Spray cooking spray in the bottom of a 9x13 pan.
• Add black beans, cover with a can of Rotel, then layer the chicken tenders on top, spaced evenly.
• Sprinkle on half of the taco seasoning, followed by the peppers and onions, and then sprinkle on the rest of the taco seasoning. Cover evenly with shredded cheese.
• Bake covered for 35-40 minutes, until the veggies are still a little al dente and the chicken temp reads 165F or higher. Garnish and enjoy!

MEXICAN CHICKEN & BEAN CASSEROLE

Steps:

• Heat oven to 375F(190C). Cook chicken in skillet over medium heat until fully cooked.
• In 2L casserole dish, mix chicken with all ingredients except cheese. Cover and bake 40-45 minutes.
• Sprinkle with cheese. Bake uncovered until cheese is melted.
• Cook to an internal temperature of 175F (80C).

PINTO BEAN AND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
• Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
• Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
• Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.

MY FAVORITE MEXICAN CASSEROLE

Steps:

• 1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
• 2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
• 3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
• 4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

MEXICAN BEAN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sprinkle the crushed tortilla chips evenly on the bottom of the dish.
• In a large bowl combine the cubed cooked chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, garlic, salt and pepper; mix well to combine.
• Spoon HALF of the mixture over top of the tortilla chips in the baking dish.
• Sprinkle with 2 cups (or more if desired) shredded cheese.
• Cover with remaining half of the chicken/bean mixture, then top with remaining shredded cheese.
• Bake uncovered for 30-35 minutes.
• Let stand for 5-6 minutes before serving.
• Spoon onto plates and top with sour cream and chopped tomatoes.