The Cozy Cookbook is here! 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!
Wait until you taste the creamy, seasoned meat filling with my simple secret ingredient that makes all the difference.
Baked Tacos
This is 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
**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.
Top with shredded cheese. Bake, uncovered, for 7-10 minutes. Remove from heat and add desired toppings. Serve!
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.
Try These Next
-
- Chicken Caesar Pasta Salad
-
- Creamy Chicken Tortilla Soup
-
- Taco Salad
-
- Ramen Noodle Stir Fry
-
- Stovetop Mac and Cheese
-
- Taco Stuffed Shells
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Tried This Recipe?
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Baked Tacos
Ingredients
- 8-10 hard taco shells, I recommend "Stand 'N Stuff"
- 1 cup black beans, rinsed and drained
- 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
- Rinse and drain 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 mostly of the liquid should be 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
- 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.
Tried these tacos twice already; absolutely delicious! I recommend draining the canned tomatoes to keep the taco bottoms from breaking apart. I also omitted the cream cheese. My family just raved about them, even the next day! You’ll never eat taco shells straight out of the box again!
Hey Linda!! I am sooo happy that you love these tacos!! The juice from the tomatoes is usually mostly evaporated when I make these, leaving just enough moisture to ensure that the meat isn’t dry, I may simmer mine a little longer or over slightly higher heat maybe! Thank you so much for taking the time to leave a review, definitely happy to hear that you love these!! 🙂 -Stephanie
I cannot wait to try these. We are big eaters. I may have to do batches. There will be six of us.
Perfect way to feed a hungry crowd! I think you’ll have a winner here, let me know how it goes Susan!😃
Hi, could I pre make the meat filling and freeze it then when ready add the Blk beans and filling to me shells.
Yes you can! Just make sure the meat filling is thawed! ☺️
Hi! Do you think this would work with tostada shells instead? My daughter has some coordination disabilities and tacos can be hard, but she loves to break the shells apart and uses “chips” for her tacos.
Thanks!
-Carrie
If you can prop them up in the baking dish, then you should be just fine! I haven’t tested it though!
These were some of the best homemade tacos I’ve had in awhile. Definitely a keeper.
Wahooo! That makes me so happy to hear Nicole, thanks so much for taking the time to leave a review!😃
Followed recipe and it was delicious!! Will make again. Thanks for sharing 😊
Wahooo! Glad to hear this Cindy! I love how easy these are. Thanks so much for the great review!💕
Make these at least twice a month! Didn’t have taco seasoning last time. Used enchilada and street carne asada seasoning with 2lbs burger…turned out great! I’m a bbq guy but use yur recipes when inside! Your awesome!! Keep em coming!
I’m so happy you’re liking the Baked Tacos Kurt! I love how my daughter requests these. Thanks so much for the great comments!❤️
Hello, do you know the size of can you use for the diced tomatoes/chilis?
Hi Shaun, I use a 10 oz. can of Rotel diced tomatoes with green chilies! 🙂
Do you think we could also make this with soft taco tortillas? I have a ton I need to use but really want to make this recipe…I love all your recipes!!
Hey Lena! This won’t work with soft tortillas. I love to say yes but on this one I have to say no.
Perfect thank you!
Fantastic! Make them at least once a week! Super easy and super delicious!
I’m so happy you’re enjoying the Baked Tacos Kayla! This is one of my go to’s when I need to feed the family fast! Thanks so much for the great review!😍