5 from 94 votes
Baked Tacos
Baked Tacos feature crispy hard taco shells filled with a seasoned blend of ground beef, black beans, diced tomatoes with green chilies, and melted cheddar cheese. The beef is cooked with onion, taco seasoning, and cream cheese to add depth and moisture. After baking with cheese, the tacos are topped with optional fresh ingredients like salsa, sour cream, lettuce, or avocado for added flavor and texture.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
10
Tacos
Calories:
207 kcal
Course:
Main Course
Cuisine:
American, Mexican
Ingredients
- 8-10 taco shells I recommend "Stand 'N Stuff", hard
- 1 cup black beans drained and rinsed
- 1 lb. ground beef see notes for using chicken
- 1 yellow onion finely diced
- 1 oz. taco seasoning packet
- 10 oz. diced tomatoes with green chilies undrained
- ¼ cup beef broth can sub chicken broth or water
- 1 Tablespoon cream cheese optional, softened
- 1 ¼ cups cheddar cheese shredded
Optional Toppings:
- salsa
- sour cream
- lettuce shredded
- avocado diced; 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!
Cup of Yum
Notes
- Shredded chicken can replace ground beef; cook over medium heat to avoid toughness.
- Monterey Jack cheese can be used instead of or alongside cheddar for a different flavor.
- Refried beans may be used in addition to or instead of black beans for variation.
- Use sturdy taco shells like Old El Paso Stand 'N Stuff to ensure they hold fillings without collapsing.
Nutrition Information
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%)
Nutrition Facts
Serving: 10 Tacos
Amount Per Serving
Calories 207
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.