Zesty Taco Chicken Macaroni Casserole
Zesty Taco Chicken Macaroni Casserole is a flavorful, cheesy, and family-friendly dish with a bold taco kick. Perfect for easy weeknight dinners or meal prep!
Servings: 6 servings
Ingredients
- 2 cups elbow macaroni
- 1 pound chicken breast cooked and shredded
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup corn kernels frozen or canned
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (usually 7-8 minutes). Drain and set aside.
- If you haven’t cooked your chicken breast yet, poach or bake it until fully cooked, then shred it with two forks. Toss the shredded chicken with the taco seasoning, garlic powder, onion powder, salt, and pepper to ensure every bite is flavorful.
- In a large skillet, heat olive oil over medium heat. Add the seasoned chicken, black beans, diced tomatoes with green chilies, and corn kernels. Stir everything together and cook for 3-5 minutes until heated through and fragrant.
- In a mixing bowl, combine sour cream, salsa, shredded cheddar, and Monterey Jack cheeses. Stir until smooth and creamy. This mixture will bind all the ingredients and add a rich, tangy flavor.
- Preheat your oven to 350°F (175°C). In your casserole dish, combine the cooked macaroni and the chicken-veggie mixture. Pour the creamy cheese sauce over the top and stir gently to coat everything evenly.
- Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top. For an extra layer of flavor, you can broil for the last 2-3 minutes—just keep a close eye to avoid burning.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. Sprinkle chopped green onions on top for a fresh, crisp finish. Serve with extra salsa and sour cream on the side if desired.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Casserole dish (9x13 inch recommended)
- Colander
- Measuring cups and spoons
- Oven mitts
Notes
- Cook the elbow macaroni al dente to prevent mushiness after baking.
- Toss shredded chicken with olive oil or broth to keep it moist before mixing into the casserole.
- Use freshly shredded cheese for better melting and texture.
- Adjust taco seasoning amount to control spiciness, adding extra salsa or sour cream to balance flavors.
- For make-ahead meals, refrigerate covered for up to 3 days or freeze for up to 2 months; thaw overnight before reheating.