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Delicious Chicken Taco Bake with Cottage Cheese and Black Beans served in a casserole dish.

Chicken Taco Cottage Cheese Bake with Black Beans

A delightful one-bowl dish that combines the flavors of tacos with a creamy twist, packed with protein and customizable to suit your taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups shredded chicken Rotisserie chicken can be used for convenience.
  • 1 can black beans, rinsed and drained
  • 1 cup cottage cheese
  • 1 cup shredded cheese (cheddar or Mexican blend) Half used in the mixture, half used as a topping.
  • 1 medium bell pepper, diced
  • 1 medium onion, diced
  • 1 packet taco seasoning Adjust spice level as desired.
  • to taste salt and pepper
  • as needed tablespoons olive oil for cooking For sautéing vegetables.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat a little olive oil over medium heat. Add the onions and bell peppers, and sauté until they’re softened.
Mixing
  1. In a large bowl, combine the shredded chicken, black beans, cottage cheese, half of the shredded cheese, sautéed vegetables, and taco seasoning. Mix well.
Baking
  1. Transfer the mixture to a baking dish and top with the remaining cheese.
  2. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
Serving
  1. Allow to cool slightly before serving. Enjoy warm, optionally with tortilla chips, avocado, or a fresh salad.

Notes

For extra flavor, consider adding chopped jalapeños or other spices like cumin or paprika. Leftovers last in the fridge for 3-4 days or can be frozen for up to three months.