Rachael Ray’s Taco Casserole

Rachael Ray’s Taco Casserole is a delight featuring chipotle-infused Tinga, rotisserie chicken, and spices layered between charred tortillas and melted cheese and is ready in 40 minutes!

💗 Why You’ll Love This Taco Casserole Recipe:

• Explosive Flavors: Bold chipotle, cumin, and fire-roasted tomatoes.
• Effortless Prep: Quick with rotisserie chicken.
• Versatile Twist: Taco elements in a comforting casserole.
• Crowd-Pleaser: Impressively rich, satisfying, and golden-baked.

❓ What Is Rachael Ray’s Taco Casserole Recipe?

Rachael Ray’s Taco Casserole is a spicy pleasure that includes chipotle-infused Tinga, rotisserie chicken, and layers of charred tortillas and Mexican cheese blend for a comforting and hearty dish.

🌮 Rachael Ray’s Taco Casserole Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• Salt
• 4 cloves garlic, grated or chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3 tablespoons chipotle in adobo, pasted
• One 14-ounce can of fire-roasted tomatoes, diced or crushed
• 1 cup chicken bone broth or stock
• 12 corn tortillas
• 1 rotisserie chicken, remove the skin and remove chicken from bones, pull the meat into pieces (about 4 cups)
• Juice of 1 small lime
• 2 ½ cups Mexican cheese blend or cheddar and pepper Jack or Monterey Jack combined
• Cilantro leaves and thinly sliced scallions, to the top and serve

🥘 How To Make Rachael Ray’s Taco Casserole

1. Add the oil to a large skillet and cook the onions for 5 minutes over medium heat, until they are tender. Stir add the chipotle paste, cumin, garlic, and oregano, and stir for another 2 minutes. Simmer the tomatoes with the stock.
2. Toast the tortillas in a hot cast-iron skillet or char them over a gas stove flame. Dip 4 tortillas into the sauce and keep them aside. Combine the leftover sauce with the chicken.
3. Layer 4 charred tortillas in round or square 2 ½-quart casserole. Toss in half of the Tinga, four tortillas, and half of the cheese to the casserole.
4. Top with remaining cheese and tortillas that have been dipped in sauce, then add remaining Tinga. Bake till the top is golden and bubbling. Allow to sit for 10 minutes before garnishing with cilantro and scallions and slicing and serving.

💭 Recipe Tips

• Quick Prep: Utilize rotisserie chicken for a time-saving and flavorful base.
• Bold Spice: Enhance taste with chipotle, cumin, and fire-roasted tomatoes.
• Cheese Layering: Create gooey goodness by layering with a Mexican cheese blend or cheddar.
• Charred Tortillas: Toasting tortillas adds a smoky depth to the dish.
• Rest Before Serving: Allow the casserole to sit for 10 minutes after baking for optimal flavor melding.

🥙 What Pairs Nicely With Taco Casserole?

Taco casserole can be enjoyed with a variety of additions such as guacamole, refried beans, pico de gallo, tostilocos, spanish rice, corn salsa, churros, tostadas, coleslaw, zucchini, and black bean salad.

🎚 How To Store Leftovers Taco Casserole?

• In The Fridge: Leftover taco casserole can be refrigerated for up to 4 days if covered tightly with plastic wrap or transferred to a sealed container.
• In The Freezer: You may freeze leftover taco casserole for up to 3 months in a freezer-safe container. Let it thaw in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Taco Casserole?

• Oven: Set the oven temperature to 350°F then arrange taco casserole in a baking dish and heat for 20 to 30 minutes or until heated.
• Microwave: Throw taco casserole on a microwave-safe plate and heat in 2-minute intervals over medium heat, or until hot.

FAQs

Rachael Ray’s Taco Casserole Nutrition Facts

Amount Per Serving

• Calories 328
• Total Fat 18g
• Saturated Fat 7.7g
• Trans Fat 0.4g
• Cholesterol 50mg
• Sodium 828mg
• Potassium 446.5mg
• Total Carbohydrates 23g
• Dietary Fiber 3.9g
• Sugars 2.1g
• Protein 19g