You can use either shredded chicken or ground beef in this baked taco recipe. They come with your favorite taco toppings and cheese on top!
You won't believe how much of a difference my one-ingredient secret ingredient makes in the creamy, flavorful meat filling.
Baked Tacos
This is the simplest method for preparing a large number of tacos for a 30-minute meal that your family will enjoy each and every time.
The seasoned meat mixture, which can be made with either ground beef or shredded chicken, has a flavor you'll adore.
To give the meat mixture a cool, creamy offset to the taco seasoning, I like to add a dab of softened cream cheese.
How to Make It
- In a casserole dish, arrange 8–10 taco shells, and bake there for 5 minutes at 400 degrees.
- Cook/crumble the ground beef and diced onions until well done.
- The grease should be drained before adding taco seasoning, diced tomatoes, and beef broth.
- Bring to a boil before simmering.
- Cream cheese should be added and mixed until melted.
- Each taco shell should first have a layer of rinsed/dried black beans before being filled with the ground beef mixture.
- Add some grated cheese on top.
- Bake for 7 to 10 minutes uncovered.
- Remove from the heat and top with desired garnishes.
To Make with Chicken:
You can also use 3 cups of diced chicken and season it and sauté it on the stove as instructed.
Instead of cooking the chicken on medium-high heat, I advise you to cook it slowly because quickly cooked or boiled chicken can become tough.
Taco Toppings
Salsa, sour cream, shredded lettuce, diced avocado or guacamole, diced onions, and cilantro can all be added to these baked tacos as toppings!
Keeping the Taco Shell Crunchy
- To create a barrier between the meat mixture and the taco shell, I like to spoon black beans along the bottom of the taco shells.
You can use refried beans in place of or in addition to black beans.
Storage
- For a nice, crunchy taco, these are best served right away.
- If there are any leftovers, wrap each taco shell in foil and put it in the refrigerator. To reheat, bake for around 8 minutes in a 350° oven.
Baked Tacos
Ingredients
- 8-10 hard taco shells, I recommend "Stand 'N Stuff"
- 1 cup black beans, drained and rinsed
- 1 lb. ground beef, see notes for using chicken
- 1 yellow onion, finely diced
- 1 oz. packet taco seasoning
- 10 oz. diced tomatoes with green chilies, undrained
- ¼ cup beef broth, can sub chicken broth or water
- 1 Tablespoon softened cream cheese, optional
- 1 ¼ cups cheddar cheese, shredded
Optional Toppings:
- Salsa
- Sour Cream
- Shredded Lettuce
- Diced Avocado/Guacamole
Instructions
- Drain and rinse the black beans. Set them on a paper towel lined plate to dry.
- Preheat oven to 400°. Line 8-10 taco shells along a 9 x 13 inch casserole dish and bake for 5 minutes if using a light colored dish, 3 minutes if using a dark dish.
- Meanwhile, cook and crumble the ground beef and diced onions over medium-high heat until softened and cooked through, about 8-10 minutes. Drain grease.
- Add taco seasoning, undrained diced tomatoes, and beef broth. Bring to a boil and let it reduce for 1-2 minutes, then reduce to a simmer. Stir in the softened cream cheese until melted and combined. By now most of the liquid should have evaporated, with just enough moisture to ensure the meat isn't dry.
- Spoon black beans onto the bottom of each taco shell, then top with ground beef mixture.
- Top with cheese and bake, uncovered, for 7-10 minutes.
- Remove from heat and add desired toppings. Serve!
Notes
Using chicken instead of beef:
- 3 cups shredded chicken may also be used and seasoned/sautéed on the stovetop as outlined.
- I recommend that you cook the chicken over medium heat instead of medium-high, as it can become tough if rapidly cooked/boiled.
- Monterey Jack is another great cheese option to combine with or use instead of cheddar.
- Refried Beans can be used in addition to or instead of black beans.
- I use Old El Paso Stand 'N Stuff Taco Shells for this recipe. They're nice and thick and can stand up without leaning on each other.
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