Baked Tacos

Name: Baked Tacos
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 10 Tacos
Ingredients: 8-10 hard taco shells; 1 cup black beans; 1 lb. ground beef; 1 yellow onion; 1 oz. packet taco seasoning; 10 oz. diced tomatoes with green chilies; ¼ cup beef broth; 1 Tablespoon softened cream cheese; 1 ¼ cups cheddar cheese; salsa; sour cream; shredded lettuce; Diced Avocado/Guacamole

User Reviews

5.0

165 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
10 Tacos
Calories
207 kcal
Course
Main Course
Cuisine
American, Mexican

Baked Tacos

Quade Oliver

Report

This Baked Taco Recipe can be made with ground beef or shredded chicken! They're topped with cheese and served with your favorite taco toppings!

Share:

I Made This!

123 people made this

Print

35 people printed this

Save this

99 people saved this

Ingredients

Servings

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

Add Ingredients to Shopping List

Recommended Tools for this Recipe

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.

Nutrition Information

Show Details

Calories 207kcal (10%) Carbohydrates 14g (5%) Protein 16g (32%) Fat 10g (15%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 45mg (15%) Sodium 400mg (17%) Potassium 329mg (9%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 463IU (9%) Vitamin C 5mg (6%) Calcium 133mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Tacos

Amount Per Serving

Calories 207 kcal

% Daily Value*

Calories	207kcal	10%
Carbohydrates	14g	5%
Protein	16g	32%
Fat	10g	15%
Saturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	45mg	15%
Sodium	400mg	17%
Potassium	329mg	7%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	463IU	9%
Vitamin C	5mg	6%
Calcium	133mg	13%
Iron	2mg	11%