Why You’ll Love Chicken Taco Dump Dinner Recipe

I keep this recipe on hand because it’s incredibly easy and forgiving. I don’t have to pre-cook much, and I can customize the toppings so everyone gets exactly what they like. The combination of seasoned chicken, beans, corn, tortillas, and melted cheese makes it a satisfying all-in-one dinner that always disappears fast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

cooking spray
1 (16 ounce) jar thick and chunky mild salsa
1 (4 ounce) can diced green chiles
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
5 cups shredded cooked chicken
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen fire-roasted corn
12 (6 inch) corn tortillas
3 cups shredded Monterey Jack cheese, divided
taco toppings, such as shredded lettuce, chopped red onion, chopped fresh cilantro, taco sauce, sour cream, chopped avocado, or crushed tortilla chips

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish with cooking spray.

In a large bowl, I mix together the salsa, diced green chiles, chili powder, cumin, and salt. I then stir in the shredded chicken, black beans, and frozen corn until everything is evenly coated.

I cut the corn tortillas into pieces and place half of them in an even layer on the bottom of the prepared baking dish. I spread half of the chicken mixture over the tortillas and sprinkle 1 cup of the shredded Monterey Jack cheese on top.

Next, I repeat the layers with the remaining tortilla pieces and chicken mixture. I cover the dish tightly with foil and bake it for 35 minutes.

After that, I remove the foil, sprinkle the remaining 2 cups of cheese evenly over the top, and return the dish to the oven. I bake it uncovered for about 10 more minutes, until the casserole is hot and the cheese is melted and lightly golden.

Once it’s done, I let it rest for a few minutes before serving and add my favorite taco toppings.

Servings and Timing

This recipe serves about 12 people. I usually spend around 15 minutes prepping, then bake it for about 45 minutes, making the total time roughly 1 hour.

Variations

I sometimes use rotisserie chicken to save even more time. When I want extra heat, I add a pinch of cayenne or use spicy salsa. I also like swapping Monterey Jack for a Mexican cheese blend or adding an extra layer of cheese in the middle for an extra-cheesy version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the full dish in the oven until heated through. This casserole also freezes well; I wrap it tightly and freeze for up to 2 months.

FAQs

Can I make this ahead of time?

Yes, I assemble it ahead, cover it, and refrigerate until ready to bake.

What kind of chicken works best?

I use any cooked, shredded chicken, including rotisserie or leftover chicken.

Can I make this spicier?

Yes, I add hot salsa, extra chili powder, or jalapeños for more heat.

Do I have to use corn tortillas?

I prefer corn tortillas, but flour tortillas also work if that’s what I have.

Can I make this gluten-free?

Yes, using corn tortillas keeps this dish gluten-free.

What toppings go best with this casserole?

I like lettuce, sour cream, avocado, cilantro, taco sauce, and crushed tortilla chips.

Can I use a different type of bean?

Yes, pinto beans or kidney beans work well too.

How do I keep it from drying out?

Covering it with foil during the first bake keeps everything moist.

Can I double the recipe?

Yes, I double it easily for parties and bake it in a larger pan.

Is this kid-friendly?

Yes, it’s mild as written and easy to customize for picky eaters.

Conclusion

I love how this Chicken Taco Dump Dinner turns simple ingredients into a warm, cheesy, crowd-pleasing meal with almost no stress. It’s one of those dependable recipes I make again and again when I want comfort food that’s easy, flavorful, and perfect for sharing.