Be sure to try my Loaded Nachos, Chicken Enchiladas, Chicken Taco Soup, and Taco Salad next!
Baked Tacos
These Baked Tacos are the EASIEST way to whip up a big batch of tacos for a 30-minute meal that your family will love every time. You will love the flavor of the seasoned meat mixture (which can be made with ground beef or shredded chicken). I love to add a dab of softened cream cheese to the meat mixture to add a cool, creamy offset to the taco seasoning.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Line 8-10 taco shells in a casserole dish and bake at 400° for 5 minutes. Cook/crumble ground beef and diced onions until softened and cooked through. Drain grease and add taco seasoning, undrained diced tomatoes, and beef broth. Bring to a boil, then reduce to a simmer. Stir in the cream cheese until melted and combined. Spoon rinsed/dried black beans in the bottom of each taco shell, then fill with ground beef mixture.
Top with shredded cheese. Bake, uncovered, for 7-10 minutes. Remove from heat and add desired toppings. Serve!
To Make with Chicken:
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.
Taco Toppings
These baked tacos can be topped with salsa, sour cream, shredded lettuce, diced avocado or guacamole, diced onions, and chopped cilantro!
Keeping the Taco Shell Crunchy
I like to spoon black beans along the bottom of the taco shells to create a barrier between the meat mixture and the taco shell. (This works really well.) Refried Beans can be used in addition to or instead of black beans.
Storage
These are best if served immediately for a nice crunchy taco. If you do have leftovers, wrap each leftover taco shell with foil and store in the fridge. Bake in a 350° oven for about 8 minutes to reheat.
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