Taco Bake Casserole Recipe | Dairy Farmers of Manitoba

Taco Supper Bake


15 min.


20 min.

Serving Size

4-6 servings

Surprise the family with yummy tacos all rolled into a delicious casserole.


  • 1 Tbsp (15 mL) butter
  • 1 lb (450 g) ground chicken
  • 1/2 small onion, finely chopped
  • 1 red pepper, finely diced
  • 1-2 Tbsp (15-30 mL) chili powder
  • 2 tsp (10 mL) dried oregano
  • 1/2 tsp (2 mL) salt
  • 19 oz. (540 mL) can black beans, rinsed and drained
  • 1 cup (250 mL) frozen corn
  • 1/2 cup (125 mL) salsa
  • 1 cup (250 mL) milk
  • 2 Tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) grated Canadian Cheddar, divided
  • 1 cup (250 mL) tortilla chips, barely crushed


1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt butter over medium-high heat; cook chicken with onion, red pepper, chili powder to taste, oregano and salt, using a fork to break up meat, for about 5 min or until chicken is cooked through.
3. Stir in beans, corn and salsa.
4. Whisk milk with flour. Gradually stir the milk mixture into the chicken mixture. Bring to a boil, then stir frequently for 2 min.
5. Remove from heat; stir in 1 cup (250 mL) of the cheese.
6. Transfer into an 8-inch (2 L) square dish.
7. Sprinkle chicken with tortilla chips, then the remaining cheese.
8. Bake for 10 min or just until cheese is melted.
9. Let stand for 5 min before serving.
10. Scoop out into bowls. Serve with additional salsa, sour cream and guacamole.




  • If you like spicy food, stir in or serve with hot pepper sauce.
  • Instead of adding the tortilla chips to the top of the dish, serve on the side.
  • Instead of serving with tortilla chips, try a whole wheat tortilla.