This easy healthy taco casserole is one of my favorite quick and easy no-brainer recipes for busy weeknights. It's Packed with lean protein, black beans, bell peppers, and plenty of cheese. This is the kind of family-friendly one pot taco night you’ll want on repeat all year long.
Why You’ll Love It
If you're looking for an easy healthy taco casserole recipe that feels like it takes two minutes to make, this is the one!
It’s made in just one large skillet! No need to dirty a whole stack of dishes—and it's filled with fresh ingredients and pantry staples that give you all your favorite taco flavors in a warm, cozy, cheesy bake.
Unlike traditional casserole recipes loaded with ground beef and heavy creams, this one is not it! This healthy taco casserole recipe uses ground chicken (or your fave lean ground turkey or grass-fed ground beef!) for a lighter twist. You’ll still get all that creamy texture and bold flavor, thanks to a combo of fire-roasted tomatoes, grilled corn, black beans, smoky chili powder, and melty Monterey Jack or cheddar cheese.
This dish is super flexible, too. You can mix in refried beans or pinto beans if you'd like. Or, stir in tomato paste or green chiles for a richer meat mixture. You can even layer it over white rice or brown rice for extra staying power. As I always say, for best results, you do you, boo!
It’s also great with corn tortillas or baked tortilla chips for scooping. However you serve it, the best part is how the whole family devours it in minutes. And you’ll still have leftovers for the next day (hello, meal prep win!).
Whether you’re feeding a crowd for Taco Tuesday, looking for an easy weeknight dinner, or just need a great recipe to break up your boring dinner rotation, this easy taco casserole recipe is the move.
Bonus points: it’s also TikTok–make-worthy and freezes beautifully in an airtight container for later. A total no-brainer taco bake recipe, if you ask me. Vamanos!
Ingredients & Substitutions
Here’s what you’ll need to bring this healthy Mexican casserole to life. Everything comes together in one large sauté pan or you can transfer it to a casserole dish for the easiest cleanup ever.
- Avocado oil: Olive oil works just as well here, too. Any neutral oil will be good.
- Sweet onion: You can sub in yellow onion, red onion or white onions depending on what you have.
- Orange bell pepper: Red bell pepper or green bell pepper are totally fine, or try poblano peppers for a smoky twist.
- Ground chicken: Swap in another one of your ground meat favorites here. I like ground chicken breasts best but you can also use lean ground turkey, ground beef, ground pork, or even lean ground beef if that's what you've got.
- Spices: I used Cumin, smoked paprika, garlic powder, chili powder, kosher salt: This homemade taco seasoning brings that classic taco meat flavor. You could also use a packet of taco seasoning but those are known to have higher salt content. I didn't add onion powder or red pepper flakes but you absolutely could.
- Black beans: Not into black beans? Pinto beans or a refried bean mixture can also work in a pinch.
- Grilled corn: Fresh, frozen, or canned all work! I'm using leftover grilled corn but you can literally use whatever kind you'd like.
- Fire-roasted tomatoes: I love having these in my pantry but if you don't, try crushed tomatoes or tomato sauce with a spoonful of tomato paste. Or even some Rotel.
- Apple cider vinegar: Adds acidity and brightness—use lime juice if that’s what you have. Some beef broth, chicken broth or even veggie broth could also deglaze the pan... but you'll need to add some acid (like lime juice) to wake it up.
- Mexican hot sauce: Totally optional—use your favorite or skip if you’re spice-averse.
- Shredded cheese: Cheddar cheese, pepper jack, Monterey Jack cheese, or a Mexican blend are all delicious. You can also keep things light by using half a cup of low fat cheese instead.
- Pickled jalapeños: Optional, but highly recommended for that briny zing and some heat!
- TOPPINGS: Pico de gallo, plain Greek yogurt, pickled red onions, lime juice, corn tortillas or flour tortillas: These are our favorite toppings but feel free to get creative with what you love.
How to Make It
This easy healthy taco casserole is a total breeze to make—just toss everything in a skillet, load it up with cheese, and broil until bubbly. Here’s how to do it:
- SAUTÉ THE VEGGIES: Heat a large skillet over medium-high heat. Add avocado oil, chopped onion, chopped bell pepper, and a pinch of salt. Cook for 5–10 minutes, stirring occasionally, until everything is soft and slightly charred.
- BROWN THE MEAT: Push veggies to the side and add the ground chicken to the skillet. Add the cumin, smoked paprika, garlic powder, chili powder, and kosher salt. Break up the meat mixture with a spatula or meat masher and cook over medium heat until fully browned and crumbled.
- BUILD THE BASE: Stir in the black beans, corn, and fire-roasted tomatoes. Simmer for about 5 minutes to let everything come together. This is where you could also stir in tomato paste or green chiles for more flavor depth.
- SEASON IT UP: Deglaze the skillet with apple cider vinegar and add in your hot sauce (if using). Stir everything together and taste this easy healthy taco casserole recipe, adjusting the salt or spice as needed.
- TOP WITH CHEESE: Sprinkle your shredded cheese across the top in an even layer. Then add a handful of pickled jalapeños if you want. Broil in your oven for a few minutes until the cheese is melted and golden brown.
- SERVE: Top this easy taco casserole recipe with fresh cilantro, pickled red onion, green onions, or whatever your heart desires. We love a dollop of sour cream (or Greek yogurt!) and some spicy salsa or corn pico de gallo for extra flavor. Serve it straight from the skillet, or scoop it into corn tortillas, flour tortillas, or over cilantro lime rice or white rice.
- SAVE: Let your leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. This healthy mexican casserole reheats beautifully, making it one of the best easy casseroles for meal prep.
What to Serve It With
This healthy taco casserole is delicious on its own but also pairs perfectly with some :
- Coconut Rice, Cilantro lime rice or brown rice for a bowl-style dinner
- Corn tortillas or flour tortillas for easy tacos
- Baked tortilla chips for scooping like a dip
- A side of sweet potatoes, some coleslaw, or a crisp green salad
- A slow cooker pot of beans to stretch it even further
No matter how you serve it, this delicious casserole is guaranteed to be a hit with your entire family. Save it, share it, and don’t be surprised if it ends up in your regular rotation for a long time. And if you want more family-friendly Easy Healthy Dinner Recipes, check these out:
- Elote Inspired Pasta Salad
- Shredded Instant Pot Chicken Taco Recipe (3 Ingredients
- Walking Taco Casserole with Zesty Tex-Mex Salad
- Southern Cheesy Squash Casserole Recipe with Sour Cream
Recipe
Easy & Healthy Taco Casserole Recipe (One-Pan!)
Ingredients
- 1 tablespoon Avocado Oil
- 1 large Sweet Onion chopped
- 1 large Orange Bell Pepper chopped
- 1 lb Ground Chicken
- 2 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Chili Powder
- ½ teaspoon Kosher Salt
- 1 15.5 oz can Black Beans, drained and rinsed
- 1 cup Grilled Corn or shaved from 2 cobs
- 1 14.5 oz can Fire-Roasted Tomatoes
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Favorite Mexican Hot Sauce or less
- ¾ cup Shredded Cheese Cheddar, Monterey Jack, or Mexican Blend
- 1 tablespoon Pickled Jalapeños
For Serving
- Cherry Tomato Salsa
- Greek Yogurt
- Pickled Red Onions
- Soft Taco Shells
- Lime Juice
- Hot Sauce
Instructions
- Heat a large skillet over medium-high heat and add avocado oil, onion, bell pepper, and a pinch of salt. Cook for 5 minutes or until soft and starting to char.
- Add ground chicken, cumin, smoked paprika, garlic powder, chili powder, and kosher salt. Use a meat masher to break up the meat and toast the spices.
- Once the meat is cooked through and crumbled, add in black beans, corn, and fire-roasted tomatoes. Stir and cook for 5 minutes.
- Add apple cider vinegar and hot sauce, then stir to combine. Taste and season with salt or more hot sauce if desired.
- Top with shredded cheese and pickled jalapeños. Place skillet under the broiler for a few minutes, or until the cheese has melted.
- Remove from oven and top with ingredients like pico de gallo, Greek yogurt, pickled onions, and soft taco shells and some lime wedges.
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