Ground Chicken Mexican Soft Taco Bake Low Fat
Indulge in the savory flavors of this Ground Chicken Mexican Soft Taco Bake that’s perfect for a low-fat, high-flavor meal the whole family will love. This easy-to-make recipe layers wholesome whole wheat tortillas with a zesty blend of seasoned ground chicken, black beans, juicy tomatoes, sweet corn, and melty low-fat Mexican cheese for a comforting casserole-style twist on classic soft tacos. With a prep time of just 15 minutes and baked to bubbly perfection in under an hour, this healthy taco bake is ideal for busy weeknights or meal prepping. Garnish with fresh cilantro and serve with light sour cream, salsa, or creamy avocado slices for a crowd-pleasing dish that’s as nutritious as it is delicious. Perfect for satisfying your taco cravings guilt-free!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 1 teaspoon Olive oil (optional, for cooking)
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Taco seasoning (low sodium)
- 1 14-ounce can Diced tomatoes (no salt added)
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Corn kernels (frozen or canned, if canned, drained)
- 1 cup Low-fat shredded Mexican blend cheese
- 6 Whole wheat flour tortillas (8-inch)
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- Optional toppings (e.g., salsa, light sour cream, or avocado slices)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of olive oil.
Heat a large skillet over medium heat. Add olive oil if desired, then add the ground chicken. Cook, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes.
Add the finely chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until fragrant and the onion has softened.
Stir in the taco seasoning, diced tomatoes, black beans, and corn. Mix well and let it simmer for 3-5 minutes to allow the flavors to meld.
Place one whole wheat tortilla at the bottom of the prepared baking dish. Spread a thin, even layer of the chicken and vegetable mixture over it (about 1/6th of the mixture). Sprinkle a small amount of shredded cheese over the layer.
Repeat the layering process with the remaining tortillas, chicken mixture, and cheese, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Once baked, remove from the oven and let it cool for 5 minutes. Optional: sprinkle chopped cilantro on top for garnish.
Slice into squares or wedges and serve with salsa, light sour cream, or avocado slices, if desired. Enjoy your low-fat Mexican soft taco bake!
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 284.0 g | 103% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 37.5 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 5754 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
