CHICKEN TACO CASSEROLE RECIPE RECIPES

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TACO CASSEROLE RECIPE | MCCORMICK



Taco Casserole Recipe | McCormick image

Make this taco casserole recipe for the ultimate taco party and quick Mexican dinner. Mixed with corn tortilla chips and pinto beans, this easy taco casserole takes only 10 minutes to make. Taste all of the zesty, hearty flavors of tacos in one delicious dish.

Provided by McCormick

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 7

1 1/2 pounds ground beef
1 package McCormick® Taco Seasoning Mix
1 can (16 ounces) pinto beans, drained and rinsed
1 can (15 ounces) tomato sauce
1 can (11 oz) whole kernel corn drained
1 cup shredded Cheddar cheese
1 cup coarsely crushed tortilla chips

Steps:

  • Preheat oven to 400°F. Brown meat in large skillet on medium-high heat. Drain fat.
  • Stir in Seasoning Mix, beans, tomato sauce and corn. Bring to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. Sprinkle with cheese and tortilla chips.
  • Bake 5 to 10 minutes or until cheese is melted. Serve with assorted toppings, if desired.

Nutrition Facts : Calories 418 Calories

CHICKEN TACO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK



Chicken Taco Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil 
2 tablespoons butter 
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like) 
3 tablespoons finely minced fresh cilantro 
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin 
3 Roma tomatoes, diced 
1/2 cup grated pepper-jack cheese 
2 avocados, diced 
3 green onions, sliced 
1/2 cup fresh cilantro leaves 
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Steps:

  • For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
  • For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
  • For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
  • On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

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TACO SALAD CASSEROLE RECIPE: HOW TO MAKE IT
This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. —Rhonda McKee, Greensburg, Kansas
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Category Dinner
Cuisine North America, Mexican
Calories 527 calories per serving
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TACO CASSEROLE RECIPE | MCCORMICK
Make this taco casserole recipe for the ultimate taco party and quick Mexican dinner. Mixed with corn tortilla chips and pinto beans, this easy taco casserole takes only 10 minutes to make. Taste all of the zesty, hearty flavors of tacos in one delicious dish.
From mccormick.com
Cuisine SouthWest,
Calories 418 per serving
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CHICKEN TACO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
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