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As the leaves turn vibrant shades of red and gold, and the air carries a crispness that beckons cozy evenings, the comfort food trend in autumn comes into full swing. This season, one dish stands out for its ability to warm both the heart and the palate: the Fall Chili Chicken Taco Casserole. This delightful casserole combines the essence of traditional chili and the playful spirit of tacos, making it the perfect centerpiece for gatherings with family and friends.

Fall Chili Chicken Taco Casserole

Warm up this fall with a delicious Fall Chili Chicken Taco Casserole that brings comfort and flavor to your table. This hearty dish features tender chicken, nutritious black beans, sweet corn, and colorful bell peppers, all layered with spices that capture the essence of autumn. Perfect for family dinners or gatherings, it’s easy to prepare and offers a balanced blend of nutrients. Impress your guests with this cozy casserole that’s sure to satisfy every craving.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 can (15 oz) black beans, drained and thoroughly rinsed

1 can (15 oz) corn, drained

1 cup diced bell peppers (a mix of red and green for color)

1 small onion, finely diced

2 cups diced tomatoes (or use 1 can of diced tomatoes with green chilies for extra flavor)

1 packet taco seasoning (or use a homemade blend if preferred)

1 tsp ground cumin

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

1 cup cooked quinoa (or substitute with cooked rice)

1½ cups shredded cheddar cheese (or a Mexican cheese blend for added flavor)

8 small tortillas, cut into quarters

Olive oil for cooking

Fresh cilantro, chopped, for garnish

Diced avocado, for serving (optional)

Sour cream, for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Cook the Chicken: In a large skillet, drizzle olive oil and heat over medium heat. Add the diced chicken, onion, and bell peppers. Sauté for approximately 5-7 minutes, stirring frequently until the chicken is fully cooked through and the vegetables are tender and vibrant.

      Add Seasonings: To the skillet, sprinkle in the taco seasoning, cumin, smoked paprika, garlic powder, and onion powder. Stir well to ensure the chicken and vegetables are evenly coated with the spices, allowing the flavors to meld.

        Combine Ingredients: Next, add the black beans, corn, diced tomatoes, and cooked quinoa (or rice) to the skillet. Gently stir until all ingredients are well mixed and heated through, creating a flavorful filling.

          Layer the Casserole: In a greased 9x13 inch baking dish, create the first layer by spreading half of the tortilla pieces evenly on the bottom. Then, pour half of the chicken and bean mixture over the tortillas, followed by sprinkling half of the shredded cheese. Repeat this layering process, finishing with a generous layer of the remaining cheese on top.

            Bake: Cover the casserole tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Once out of the oven, allow the casserole to sit for about 5 minutes to set. Garnish with freshly chopped cilantro for a pop of color and flavor. Serve warm with optional diced avocado and a dollop of sour cream for a creamy touch.

                Prep Time, Total Time, Servings:

                  15 minutes | 50 minutes | 6 servings

                    Enjoy your comforting and delicious Fall Chili Chicken Taco Casserole!