• 2 Large Chicken Breasts, Fully Cooked
  • 3 Cans Ro-Tel
  • 2 Cans Light Red Kidney Beans
  • 1/2 Cup Water
  • 1/2 Package Taco Seasoning
  • 2 Tbs. Chili Powder
  • 1 Tsp. Cumin
  • 1/2 Tsp. Garlic Powder
  • 1/2 Tsp. Cayenne Pepper
  • 1/2 Tsp. Black Pepper
  • 1/4 Cup Sour Cream
  • 4 Cups Crushed Tortilla Chips
  • 2 Cups Cheddar Cheese
  • 2 Cups Pepper Jack Cheese

Taco Bake…Mexican Lasagna…it doesn’t matter what you call it; it just matters that you eat it.

Since I started making this, it has been a favorite for all my friends.  If I invite people over and ask them what they’d like me to make for dinner, the answer is usually “Taco Bake”.  A gooey mix of chicken, cheese and beans, there is nothing not to love about this casserole-style deliciousness.  The best part is that it’s super easy to make.

For the chicken, I usually buy a rotisserie chicken from the store and pull the meat off of it.  It saves a lot of time, and you add so many spices and layers of flavor, no one will ever know.  You can always make your own chicken breasts and cut or shred them once they’ve cooled.

For the chicken, I like to mix it up by shredding some and pulling off some larger chunks.  This adds a little texture to the dish, but there’s really no science behind it.  Go with what you love.

In a large skillet, add the shredded chicken, Ro-Tel, water, beans and spices, and bring this to a fast simmer.  There is cornstarch in taco seasoning, so it will help thicken this up a bit.  Let this simmer for about 5 minutes and taste for seasoning.  You may need to add a little salt at this point, but keep in mind, you will be adding cheese and tortilla chips later, and those can be pretty salty.  Turn off the heat and stir in the sour cream.


In a 9″ x 13″ baking pan, add half of the crushed tortilla chips in an even layer to the bottom of the pan.  Pour half of the chicken mixture evenly over the chips and add half of the cheeses.  Repeat these steps to form a second layer.  Cover the pan with foil and bake in a preheated 350 degree oven for 45 minutes.

That’s it.  I wasn’t lying when I said it was super easy.

You can serve this by itself, or you can add sour cream, salsa, rice, jalapeños, guacamole or anything else you think would go great with it.

I’ve never tried, but you could probably make this with pulled pork, turkey or ground beef if you want to experiment.  Instead of Ro-Tel, you could probably substitute your favorite salsa and any other combination of weird things.  All I know is this is how I like it, and I never deviate from it.  If you do try something different, please let me know how it works out for you.