Description
Rule #93: A casserole does not always need cream of mushroom soup.
Casseroles are just part of life. They’re the easy, yummy go-to when you’ve got folks to feed and 301 other things on your to-do list. This Taco Casserole recipe is a simple, scrumptious solution to the weeknight woes.
Ingredients
- 1 Tablespoon Vegetable Oil
- ½ White Onion, Chopped
- 1 Red Bell Pepper, chopped
- 1 Green Bell Pepper
- 2 cloves Garlic, Minced
- 1 pound Ground Chicken Breast
- 1-½ Tablespoon Taco Seasoning
- 8 ounces, fluid Taco Sauce (or Homemade, Recipe Included Below)
- 1 cup Sour Cream
- 1 cup Cottage Cheese
- ½ bags (11 Oz. Size) Tortilla Chips, Crushed
- 1 cup Monterey Jack Cheese, Shredded
- FOR THE HOMEMADE TACO SAUCE:
- 8 ounces, fluid Canned Tomato Sauce
- 1 Tablespoon White Vinegar
- ¼ teaspoons Chili Powder
- 1 teaspoon Cumin
- ¼ teaspoons Onion Powder
- ½ teaspoons Garlic Powder
- ¼ teaspoons Kosher Salt
Preparation
Preheat oven to 400ºF.
In a large Dutch oven or skillet, heat vegetable oil to shimmering over medium-high heat. Sauté onion and bell peppers until softened (about 8 minutes). Add garlic; cook an additional minute. Add chicken breast and sprinkle taco seasoning all over. Sauté until chicken is cooked through, breaking meat into small pieces (about 8 minutes). Pour in taco sauce, stir to combine, then remove from heat.
Meanwhile, spray a large casserole dish with cooking spray. Combine sour cream and cottage cheese in a medium bowl.
Layer half of the tortilla chips in the bottom of the casserole dish. Add the meat and vegetable mixture on top of the chips, then pour on the sour cream mixture. Top with remaining chips and shredded cheese.
Bake, uncovered, until cheese is melted (about 30 minutes). Garnish with cilantro or green onion.
For the homemade taco sauce, simply combine ingredientsfor taco sauce in a medium bowl and whisk until combined.
