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!

Be sure to try my Loaded Nachos, Chicken Enchiladas,  Chicken Taco Soup, and Taco Salad next!

A white plate with baked tacos filled with ground beef and cheese with tomatoes.

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.

Cooking ground beef mixture and adding them to hard shell tacos in a casserole dish.

Top with shredded cheese. Bake, uncovered, for 7-10 minutes. Remove from heat and add desired toppings. Serve!

Tacos lined up in a white casserole dish before and after baking with cheese on top.

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.

Baked Tacos on a white plate next to salsa and sour cream.

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Baked Tacos filled with a creamy ground beef mixture with melted cheese lined up in a casserole dish.

Baked Tacos with ground beef and melted a cheese on a white plate with cilantro on top.

Baked Tacos

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
5 from 55 ratings
Servings: 10 Tacos
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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!

Ingredients

  • 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

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

Calories: 207kcal, Carbohydrates: 14g, Protein: 16g, Fat: 10g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 400mg, Potassium: 329mg, Fiber: 3g, Sugar: 2g, Vitamin A: 463IU, Vitamin C: 5mg, Calcium: 133mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Mexican
Author: Stephanie