Healthy Ground Chicken Taco Casserole | Quick & Easy Recipe

If you’re craving the cozy comfort of a casserole and the bold punch of taco night, this Healthy Ground Chicken Taco Casserole is your new weeknight hero. It’s hearty without being heavy, loaded with colorful veggies, and layered with familiar taco flavors you already love. Expect tender ground chicken, warm spices, a satisfying base of brown rice and beans, and a creamy, melty top—all baked together into a bubbly, golden dish that’s as nourishing as it is delicious. The best part? It’s easy to customize, family-friendly, and makes fantastic leftovers for tomorrow’s lunch.

What Makes This Healthy Ground Chicken Taco Casserole Irresistible

This casserole gives you the festive feel of tacos with the ease of a one-pan bake. Ground chicken keeps it light while still delivering solid protein. Brown rice and black beans add fiber and staying power, and a colorful mix of vegetables brings freshness and crunch. The seasoning is lively but balanced, and a touch of Greek yogurt adds creaminess without heavy cream. It’s a smart, satisfying meal you can prep on a busy evening and still feel great about serving.

What You’ll Need: Ingredients with Purpose

• 1 tablespoon olive oil — Helps brown the chicken and sauté veggies for deeper flavor.
• 1 1/4 pounds lean ground chicken (93% lean) — A lighter protein that absorbs spices beautifully.
• 1 medium yellow onion, diced — Adds natural sweetness and savory depth.
• 1 red bell pepper, diced — Brings color, crunch, and a gentle sweetness.
• 1 small zucchini, diced — Boosts the veggie content while staying tender in the bake.
• 3 cloves garlic, minced — Provides a fragrant, savory backbone.
• 2 teaspoons chili powder — Lays the foundation for that classic taco warmth.
• 1 teaspoon ground cumin — Adds earthy, smoky notes.
• 1 teaspoon smoked paprika — Infuses a subtle smokiness without a grill.
• 1/2 teaspoon dried oregano — A hint of herbal complexity.
• 1/2 to 1 teaspoon kosher salt, to taste — Enhances flavor; adjust based on your salsa and beans.
• 1/4 teaspoon black pepper — Balances the spices with gentle heat.
• 1 (14.5-ounce) can diced tomatoes, drained — Adds juiciness and bright acidity.
• 1 cup salsa (mild or medium) — Brings built-in flavor; choose your preferred heat level.
• 1 (15-ounce) can black beans, drained and rinsed — Provides fiber, protein, and creamy texture.
• 1 cup corn kernels (fresh, frozen, or canned) — Adds pops of sweetness; no need to thaw frozen.
• 2 cups cooked brown rice — A hearty, whole-grain base that holds the casserole together.
• 3/4 cup plain nonfat Greek yogurt — Gives creaminess and a protein boost without heavy fat.
• 1 1/2 cups shredded part-skim Mexican blend or mozzarella cheese — Melts into a golden, irresistible top.
• 2 tablespoons lime juice — Brightens and balances the savory, cheesy richness.
• 1/4 cup chopped fresh cilantro — A fresh, citrusy finish.
• Optional toppings: sliced avocado, chopped lettuce, jalapeño, extra cilantro, lime wedges — For serving and extra flair.

How to Make It: A Simple, Step-by-Step Walkthrough

1. Preheat your oven to 375°F (190°C). Lightly mist a 9x13-inch (or 3-quart) baking dish with oil or nonstick spray so cleanup is a breeze later.
2. Warm the olive oil in a large skillet over medium-high heat. Add the ground chicken and break it up with a spatula. Cook for 5 to 7 minutes, until it’s no longer pink and lightly browned in spots. A bit of browning adds big flavor—don’t rush this step.
3. Stir in the onion, bell pepper, and zucchini. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 30 to 60 seconds, just until fragrant, to wake up the spices.
5. Fold in the drained diced tomatoes and salsa. Let the mixture bubble gently for 3 to 5 minutes so the flavors meld and excess moisture reduces slightly.
6. Stir in the black beans and corn. Warm through for 2 minutes. Taste and adjust seasoning—if you like more kick, add a pinch of cayenne or extra chili powder.
7. Remove the skillet from heat. Add the cooked brown rice, Greek yogurt, and lime juice. Gently fold until everything is evenly combined. The yogurt should blend in smoothly—off the heat—to keep it creamy and avoid curdling.
8. Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
9. Bake for 15 to 18 minutes, until the casserole is heated through and the cheese is melted and bubbling at the edges.
10. For a golden top, switch the oven to broil for 1 to 2 minutes, watching closely so it doesn’t burn.
11. Rest the casserole for 5 to 10 minutes. Sprinkle with cilantro. Serve warm with your favorite toppings—avocado slices, crisp lettuce, jalapeño, and an extra squeeze of lime are all lovely.

Cooking Timeline & Prep Notes

• Prep time: 15 to 20 minutes (chopping vegetables, preheating oven)
• Stovetop time: 15 to 20 minutes (browning chicken, sautéing, simmering)
• Bake time: 15 to 18 minutes (plus 1 to 2 minutes broil, optional)
• Rest time: 5 to 10 minutes (helps set the casserole for neat slices)
• Total time: About 50 to 60 minutes
• Yield: Serves 6 as a main dish

Once the casserole rests and the cheese gently sets, it’s ready to serve. This pause makes scooping easier and keeps your portions tidy. If you’re meal prepping, portion it into airtight containers after it cools slightly. It reheats beautifully for a satisfying lunch or quick dinner later in the week.

Pro Tips to Guarantee Great Results

• Drain well to avoid sogginess. Rinse and drain the black beans, and drain the diced tomatoes. If your salsa is very watery, reduce the stovetop mixture a bit longer.
• Brown the chicken properly. Let it sit a moment before stirring so it picks up golden color—this adds depth you can taste.
• Add yogurt off the heat. Stir Greek yogurt into the warm mixture once the skillet is off the burner to keep it creamy and smooth.
• Choose the right rice. Leftover, slightly dry rice works best; freshly cooked rice can be steamy and more moist. If using fresh rice, let it cool and fluff well first.
• Adjust spice to taste. Love heat? Add chopped jalapeños, a pinch of cayenne, or use hot salsa. Prefer mild? Stick with mild salsa and reduce the chili powder slightly.
• Don’t skip the rest. Five to ten minutes after baking helps the casserole set, making cleaner slices and a better texture.
• Make it ahead. Assemble the casserole (without baking), cover, and refrigerate up to 24 hours. Bake covered for 10 minutes, then uncover and continue until hot and bubbly, adding a few extra minutes as needed.
• Cheese matters. Freshly shredded cheese melts silkier than pre-shredded. If using pre-shredded, look for a blend without too many anti-caking agents.

Nutrition at a Glance

These values are approximate and will vary based on brands and exact measurements. Assumes 6 servings.

Health note: Using lean ground chicken, part-skim cheese, and Greek yogurt keeps saturated fat in check, while brown rice and beans add fiber for fullness and steady energy.

Your Questions, Answered

Can I make this low-carb?

Yes. Swap the brown rice for 3 to 4 cups of riced cauliflower. Sauté the cauliflower rice for 2 to 3 minutes to release a little moisture, then proceed as written. The casserole will be lighter, lower in carbs, and still very satisfying.

What’s a good dairy-free option?

Replace the Greek yogurt with a thick, unsweetened dairy-free yogurt (such as coconut or almond) or use 1/2 cup of unsweetened cashew cream. Choose a plant-based shredded cheese that melts well, or skip the cheese and top with avocado and fresh salsa after baking.

How should I store and reheat leftovers?

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave in 60- to 90-second bursts, stirring as needed. For the best texture on larger portions, reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, adding a splash of broth if it seems dry.

A Parting Note from My Kitchen

There’s something wonderfully comforting about a dish that brings everyone to the table with minimal fuss, and this Healthy Ground Chicken Taco Casserole does exactly that. It delivers cozy casserole vibes with a bright, lively personality—colorful veggies, warm spices, and a creamy, cheesy finish. Whether you make it for a casual weeknight, serve it to friends with a spread of toppings, or tuck it into your meal-prep lineup, it’s the kind of recipe that supports you on busy days and still feels special.

Happy cooking—and here’s to meals that are nourishing, flavorful, and shared with people you love. If you make it your own with a favorite salsa, extra heat, or a low-carb twist, I hope it becomes a keeper in your rotation. Enjoy every warm, hearty bite.