Betty demonstrates how to make Chicken Taco Bake. This recipe was sent in by Tori Durham of Burlington, Ontario, Canada. This is a quick and easy recipe for a delightful Mexican main course. Thanks, Tori!
Chicken Taco Bake
1 tablespoon olive oil
1 medium sweet onion, chopped
12 ounces sour cream, more or less as desired
16-ounce jar mild salsa (You may substitute pico de gallo salsa or similar ingredient.)
1.25-ounce package taco seasoning mix
cooking oil spray
1 pound to 1 ½ pounds cooked meat, seasoned with salt and pepper (I used chopped cooked boneless, skinless chicken breasts, but you may prefer chopped or shredded cooked sirloin steak or browned ground beef or browned ground turkey.)
10-ounce bag corn chips, such as Nacho Cheese Doritos
4 ounces shredded sharp cheddar cheese
Heat olive oil in deep skillet over medium heat. Add chopped onion and cook until onion is softened. In a medium-sized bowl, mix together sour cream, salsa, and taco seasoning. Add to onions, stirring to combine. Set aside. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Place cooked meat evenly over bottom of dish. Pour sour cream mixture evenly over top of meat. Crush corn chips inside the bag until they are about ½-inch square in size. Sprinkle crushed corn chips over sour cream layer. Sprinkle shredded Cheddar cheese over top of corn chips. Bake at 350 degrees (F) for 30 minutes, until casserole is hot and cheese is bubbling and beginning to brown. For best results, serve while hot. This casserole is so easy to put together, and the layering aspect is a big plus. I hope you enjoy this recipe as much as my family does! Thanks again for a fantastic recipe, Tori! –Betty 🙂
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