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Cheesy Baked Chicken Tacos Recipe

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3.8 from 11 reviews

These Cheesy Baked Chicken Tacos combine flavorful ground chicken seasoned with taco spices, black beans, and diced green chiles, all nestled inside crispy baked taco shells layered with refried beans and topped with melted Mexican blend cheese. Topped with fresh lettuce, tomatoes, cilantro, and your favorite condiments, this easy and hearty dish makes for a perfect weeknight dinner that serves a crowd.

Ingredients

Meat & Dairy

  • 2 lbs. ground chicken
  • 1 Tbsp butter
  • 1 tsp olive oil
  • 16 oz package Mexican shredded cheese blend

Vegetables & Beans

  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 15 oz can diced tomatoes, drained very well
  • 7 oz can diced green chiles, drained
  • 15 oz can black beans, drained and rinsed
  • 15 oz can refried beans, warmed slightly

Seasonings & Others

  • 2 packages (1 oz each) taco seasoning
  • 20 taco shells (Stand n Stuff shells recommended)
  • Shredded lettuce, for topping
  • Fresh tomatoes, for topping
  • Minced cilantro, for topping
  • Sour cream, for topping
  • Taco sauce, for serving
  • Salsa, for serving
  • Jalapenos, for topping
  • Guacamole, for topping
  • Sliced green onions, for topping

Instructions

  1. Preheat and prepare baking dishes: Preheat your oven to 375°F. Lightly spray two 9x13 inch baking dishes with nonstick cooking spray and set them aside.
  2. Cook the chicken: In a large skillet over medium-high heat, heat butter and olive oil. Add the ground chicken and cook for 5-7 minutes, breaking it apart with a wooden spoon, until fully cooked. Drain excess liquid using a colander and return the chicken to the skillet.
  3. Sauté onion and garlic: Add diced onion and minced garlic to the skillet with the cooked chicken. Cook for another 5 minutes until the onions become tender. Stir in the taco seasoning and cook for about 30 seconds to infuse the flavors.
  4. Add remaining ingredients to skillet: Remove the skillet from heat, then mix in the drained diced tomatoes, green chiles, and rinsed black beans until evenly incorporated.
  5. Assemble the tacos: Arrange 10 taco shells in each prepared baking dish. Spread about 2 tablespoons of warmed refried beans inside each taco shell. Spoon approximately ½ cup of the chicken mixture on top of the refried beans. Finally, sprinkle about ¼ cup of shredded cheese over each filled shell.
  6. Bake: Place both casserole dishes side by side on the same oven rack. Bake for around 10 minutes or until the cheese has melted, the tacos are heated through, and the shells have crisped and are starting to become golden brown.
  7. Add toppings and serve: Remove from the oven and top with shredded lettuce, fresh tomatoes, cilantro, sour cream, jalapenos, guacamole, sliced green onions, and your choice of taco sauce or salsa. Serve immediately and enjoy!

Notes

  • Drain tomatoes very well to prevent soggy taco shells.
  • You can substitute ground turkey or beef if preferred.
  • If you want extra crispiness, broil the tacos for 1-2 minutes at the end of baking but watch carefully to avoid burning.
  • Feel free to customize toppings to your liking for a personalized taco experience.
  • Leftover tacos can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best texture.

Find it online: https://recipefeastful.com/cheesy-baked-chicken-tacos-recipe/