What could be better than layers of taco meat, tortillas, beans, and cheese? A Taco Casserole that's made with healthier lean ground chicken and can be made ahead for your busy schedule. This Taco Casserole has corn tortillas layered with browned ground chicken seasoned with smokey mexican spices, black beans, tomatoes, and cheese, and then more cheese.
This entire casserole can be made on Sunday and then cooked in the oven for 30 minutes on Monday or Tuesday. Then reheat again on Wednesday or Thursday.
Thin Slice the scallions. Most will be used in the casserole, but save some of the greens for garnish.
Preheat a large skillet on high. Add the olive oil to coat bottom and then add the ground chicken. Break it up, but let it sit to sear and cook for about 5 minutes. Then mix so that all sides of the chicken cook for another 5 minutes.
Add diced tomatoes, green chilis, chili powder, cumin, and oregano.
Open the can of black beans and before adding them, smash them a bit in the can using a fork. Then add them to the chicken. Stir to combine and let simmer for 10 minutes to cook down.
Mix the tomato sauce with the Chili Powder, Cumin, and Salt.
There will be 3 layers of tortillas, so make sure that you have about 4 tortillas per layer. To start the first layer, cover the bottom of the casserole dish with 4 tortillas.
Next add 1/2 of the meat mixture on top of the tortillas. Sprinkle with 1/4 of the Scallions.
Then top with 1/3 of the shredded cheese. Repeat! Cover with tortillas, then meat mixture, scallions, and cheese.
Then the final layer of tortillas and then cover with tomato sauce and the remaining cheese and 1/4 of the scallions. The remaining scallions are for garnish.
Preheat the oven to 350 F degrees.
Bake the casserole covered for 30 minutes until hot all the way through. While the casserole is cooking, dice the tomato.
Plate, drizzle with sour cream, sprinkle with diced tomatoes, and garnish with scallions.