Easy Baked Chicken Tacos
A quick, crowd-pleasing baked chicken taco recipe that assembles easily and melts cheese in the oven.
Servings: 12 servings
Ingredients
- 1/2 cup onion minced
- 2 cups cooked chicken shredded
- 1 cup black beans optional, drained and rinsed
- 1 cup salsa or diced tomatoes
- 3 tablespoons taco seasoning
- 12 hard shell tacos
- 1 cup shredded cheese mozzarella, cheddar, or any melting cheese
- cilantro to garnish
- olive oil for cooking onions (about 1 tablespoon)
Instructions
- Preheat the oven to 400°F (200°C). Line a 9x13 baking dish with foil or parchment paper.
- Heat about 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced onion and cook 3–4 minutes, stirring, until softened and lightly golden.
- Stir in the shredded cooked chicken, black beans (if using), salsa or diced tomatoes, and taco seasoning. Cook 3–4 minutes until heated through, stirring occasionally.
- Arrange the hard taco shells upright in the prepared baking dish.
- Spoon a few tablespoons of the chicken mixture into each taco shell, then sprinkle each with shredded cheese.
- Bake 12–15 minutes, until the cheese is melted and shells are heated through.
- Remove from the oven, garnish with cilantro, and serve.
Equipment
- 9×13 baking dish
- Large Skillet
- Spatula or spoon
- foil or parchment paper
Notes
- Use cooked rotisserie chicken to save time.
- Drain and rinse canned black beans before using.
- Adjust taco seasoning to taste for spice level.
- Line the baking dish for easier cleanup.