Mexican Beer Chicken Taco Casserole
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Mexican Beer Chicken Taco Casserole – your family will love to dig into this taco casserole featuring delicious beer marinated chicken with a homemade guacamole.
I told you I’m loco, obsessed! Taco obsessed. And it seems like beer obsessed too. I want to marinate everything in beer. It’s my latest favorite thing. Tacos and beer and guacamole, how can you turn this down? You don’t need to go to a Mexican restaurant to eat like this. You can prepare this yourself, it’s really simple to make. The hardest thing is to wait a bit for the chicken to marinate. But you know what would be best, is to prep the chicken the night before and let it marinate overnight.
This taco casserole sure did feed my taco obsession. And nobody here at my house will ever complain that there are just too many tacos. As you can see I used a Mexican beer, called Modelo but any beer should be fine, it’s just that hubs has been in a Mexican beer mood so he’s been buying Corona and Modelo. I think my favorite to drink is Corona though, and that’s cause I’m not a beer drinker and I find Corona to be quite light and not too bitter. But even as a non-beer drinker, I have to admit that on a hot summer day, like the ones we’ve been having, there’s really nothing better than enjoying a cold Corona.
So yeah, this chicken. So tender and packed full of flavor. I was actually sad to throw out the marinade because it was so good. Anyway I just cut the chicken first into small pieces before marinating it and then cooked it in a skillet on my stovetop. But if you want you can leave the entire chicken breasts in one piece and marinate them that way and then just grill the chicken and then slice it up. I didn’t do this because when I made this my grill still wasn’t hooked up. But it is now, baby! Back yard is finished and ready to be rocking!
Making the chicken was really the hardest part about this casserole. I gave you my simple recipe for guacamole here, but you can use any guacamole you want, even store bought if you want to save some time. Also I used flour tortillas here, but corn tortillas are fine too, or even hard taco shells. All you have to do is arrange some tortillas in a 9×13 inch baking dish and fill them up generously with chicken and then with some cheddar cheese. Pop them in the oven for about 10 minutes then add your favorite toppings on them. They are so good, hot and fresh and just perfect. These would be perfect for your 4th of July celebration!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Mexican Beer Chicken Taco Casserole
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Serves: 6
Mexican Beer Chicken Taco Casserole - your family will love to dig into this taco casserole featuring delicious beer marinated chicken with a homemade guacamole.
Ingredients
For chicken and marinade
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper freshly ground
- 1/2 tsp cayenne pepper
- 2 tbsp sesame oil
- 1 can beer I used Modelo
- 3 chicken breasts boneless and skinless
- 1 tbsp olive oil for cooking chicken, only needed if not grilling
For taco casserole
- 12 small flour tortillas
- 1 cup cheddar cheese shredded, or a Mexican blend cheese
- 1 large tomato diced
- 1 cup lettuce chopped
- sour cream
Guacamole
- 1 avocados
- 1 tomato chopped
- 5 green onions chopped
- juice from 2 limes
- salt and pepper to taste
Instructions
- In a large bowl add all the ingredients for the marinade (excluding the olive oil) and whisk lightly. If you plan on grilling the chicken add the entire chicken breasts to the marinade, otherwise cut it into small pieces then add to marinade. Make sure that the chicken is fully submerged in the marinade. Cover with plastic wrap and let marinate for at least an hour up to overnight.
- Heat the olive oil in a large skillet. Add chicken and cook until chicken is no longer pink and has started to brown. Remove chicken from skillet and set aside.
- Preheat oven to 375 F degrees.
- Arrange tortillas in a 9x13 baking dish. You can also use taco shells or corn tortillas. Fill each tortilla generously with chicken. Sprinkle each taco evenly with cheese. Place baking dish in oven and bake for 10 minutes or until tortillas start to crisp up and cheese has melted. Remove from oven.
- While tacos are baking you can make the guacamole. Mash the avocado then add remaining guacamole ingredients and mix well.
- Top each taco with guacamole, lettuce, tomatoes and sour cream.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 480kcal (24%)Carbohydrates: 40g (13%)Protein: 23g (46%)Fat: 24g (37%)Saturated Fat: 7g (44%)Cholesterol: 56mg (19%)Sodium: 992mg (43%)Potassium: 669mg (19%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 900IU (18%)Vitamin C: 14mg (17%)Calcium: 228mg (23%)Iron: 3mg (17%)
Nutrition Facts
Mexican Beer Chicken Taco Casserole
Amount Per Serving
Calories 480
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g44%
Cholesterol 56mg19%
Sodium 992mg43%
Potassium 669mg19%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 5g6%
Protein 23g46%
Vitamin A 900IU18%
Vitamin C 14mg17%
Calcium 228mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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I used toasted sesame oil and wasn’t crazy about the taste. Did you use regular sesame oil and do you think I would get better results with that?
Yes it was just regular sesame oil. Toasted has a much stronger taste.
Jo- This is AMAZING! I made it Thursday for dinner and we had it again on Sunday. My husband begged for it a second he liked it so much. The chicken marinade is simple and so flavorful. The first time I made it, it only marinated for about an hour but still had great flavor. This mariade is replacing my regular go to now. The tortillas come out nice and crispy. The way the tortillas cook makes it easy to add lettuce or other cold toppings. The second time I added sautéed red bell peppers to the tacos and it added a nice flavor. These also make quick leftover lunches the next day.
Thank you so much for providing delicious recipes!
Thanks Jennifer, so glad you guys liked it! I’d love to hear from you if you try other recipes!
I’ve made this dish twice already, my hubby enjoys it. Thank you so much!
i know it says mexican beer but can this recipe go without the beer?
Sure, just use some kind of broth instead.
Do these come out crispy?
Yes they do. 🙂
The Mexican Beer Chicken Tacos are out-of-this world DELICIOUS!!! I will definitely make this recipe again. Thank you, Jo!!! 🙂
My pleasure, so glad you liked this.
I’m not a beer drinker unless it’s really hot and pizza is on the table, then I can drink it all. 🙂 I know that’s nuts but then, I probably am nuts.
After seeing your photos, I think this is the new pizza for me. 🙂
Beer? Tacos? Guacamole? Sign me UP!! Wow that looks so tasty, and something I know we’d all LOVE 🙂
Yummy – thank you and Happy 4th to you and your family!
Thanks Liz same to you and your family 🙂