Mexican Casserole Recipe -
Mexican Casserole Recipe
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Mexican Casserole
A cheesy, one-dish Mexican meal with black beans, corn, salsa, and chicken. See more
  • READY IN 30 mins

Mexican Casserole

Recipe by  

"Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. Easy and quick to fix weekday casserole with a Mexican flair. Nutritious and kid friendly."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
  4. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2003

This recipe rocks, but that goodness I read all the reviews and got creative a bit. The best thing about this recipe is that you really don't have to measure anything, and that is the way I like to cook! I cooked it at the firehouse and my crew went crazy for it. Here are the things I changed. First, I grilled a whole onion and about a tablespoon of garlic in oil before putting the chicken in. I at least, if not more, doubled the salsa and also added several tablespoons of chipotle sauce for spiciness and flavour. I tore up corn tortillas and made one layer on top of the first half of chicken mixture, then piled the rest on top, all in a pyrex bowl (we had no 9x13 baking dishes at the station, but I baked it in the bowl and it turned out perfect). Also, next time I probably will not drain the beans and only some of the water off the corn. I served it with cornbread, a green salad and mexican rice. Soooo yummy. My favorite recipe to date!!!!

Most Helpful Critical Review
Dec 14, 2011

This could be a decent base for a main course. I'm never a fan of not seasoning the meat, so I had to cook the chicken with the taco seasoning before adding in the rest. It could also use some additions to give it more character. But the thing that frustrated me the most is that a 9x13 pan is way too big for this. I could barely smear it around and cover the bottom. Ended up transferring to a 7x11 pan. Even there it was only about an inch in depth.

Oct 19, 2003

This was a great starter recipe, but like others, I felt it needed some doctoring. I followed advice and cooked up onions and garlic with the chicken, added more salsa and a can of green chilis, left the liquid in the beans and corn, and a cup of minute rice was mixed in right before I put it in the oven. I didn't have any chips, so I tore up a couple of tortillas, placed them over the casserole and added cheese to the top a few minutes before taking it out of the oven. They worked out great and came out nice and crispy. I also made the whole thing in a medium skillet (with metal handles) and put it right into the oven, making it a one-dish meal. Less cleaning is best in my book :) A great change from tacos, and was great at work for lunch the next day.

Jan 01, 2004

Living (born and bred) in New Mexico, our chili is either red or green and our beans are refried. Meals or salsa with black beans are considered on the gourmet end of our very basic love for spicy foods served traditionally with pinto beans and spanish rice. As a matter of fact, my husband won't even consider ordering ANYTHING made with black beans. Tonight I served him Sue's Mexican Casserole (he even watched as I added the beans) and not only did he have seconds, but he specifically asked me to make sure I make it again. If it's dry you're either not adding enough water, adding too many chips, or cooking it too long. Adios! from The Land of Enchantment!

Feb 26, 2007

Ah we all loved this! I used some of the suggestions from others and chopped up 1/3 of an onion and sauteed it with the chicken in olive oil, used 3/4 cup of salsa, omitted the water and just didn't drain the beans or corn, used a 15 oz can of corn, added a cup of minute rice right before putting it in the stove, and used about 2 cups of cheese! Was incredibly easy and very fast; I'm sure this will be a family staple.

Jan 09, 2007

Very quick all-in-one meal. Everyone had seconds and commented it was yummy. I added fresh cilantro & 4oz of cream cheese to the meat mixture and served it with extra salsa & sour cream. A++ recipe for taste and for how easy it is to prepare. Because of the rave reviews (unprompted) by my kids (7yrs & 5yrs) I'll be making this recipe often.

Feb 27, 2004

I doubled this recipe and put half each into a square baking pan. I do think the recipe would be too thin in a 9X13 pan. One of the pans I took to a potluck. I didn't put the additional cheese on top and it was still very good. I shredded the chicken rather than keeping the breasts whole. I'd suggest using a better quality salsa for additional punch. I used Trader Joe's Taquera Salsa and it sure added a wonderful tasting dimension to this casserole. Two thumbs up!

Sep 19, 2003

I used ground beef once and it was terrific. I also used the liquid from the beans and the corn in place of the water called for. Added extra flavor!


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  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 26.8 g
  • 54%
  • Sodium
  • 1286 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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