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!
Be sure to try my Chicken Enchiladas and my Chicken Taco Soup recipes next!
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.
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 Taco Soup
-
- Taco Salad
-
- Chicken Tortilla Soup
-
- Steak Fajitas
-
- Chicken Enchiladas
-
- Taco Spaghetti
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Baked Tacos
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
- 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.
Very tasty
Thanks Kendra!💖
These were fantastic! A delicious twist on the same old tacos I usually make. I used the 18 count box of the regular taco shells and gently stirred the beans into the mix at the end of your recipe instead of layering just to make it easier for me. We ate them all with just 3 of us! Another hit!
Wahooo! I’m so happy these were a success Jennifer. Thanks so much for the great review!💖
These are delicious! You will not be disappointed. I made these for dinner and followed the recipe. I didn’t have tomatoes with chilli’s so used a can of tomatoes with green peppers, and celery. Served with sour cream, salsa and guacamole. My husband loved these taco’s and said please don’t lose the recipe. I usually use homemade taco seasoning but didn’t have any and was in a hurray so used a pkg I had on hand for emergencies.
I’m so happy your husband said that Heather, nice work! I love that you served them with guacamole, I love guacamole! Thanks so much for taking the time to leave a review!💖
I have made these with shredded chicken and this is now one of our absolute favorite dishes. I sometimes substitute seasoned refried beans for the black beans. Great recipe!
Hey Dennis! I’m so happy that you love this recipe and are able to make it your own! The refried beans sound GREAT!! Thank you so much for the review!! -Stephanie
Can this recipe be adapted for a baked soft taco recipe?
Hello! I have had readers make this with soft tacos before. I don’t think you’ll want to pre-bake them like you would the hard shell tacos, but I would fold them into a taco shell shape and place side-by-side in the casserole dish. Add the filling and bake for 5-8 minutes (instead of 7-10). I’d love to know what you think of them! 🙂
This recipe is phenomenal. I found it when looking for an easy dinner for family the night of my daughter’s graduation. I prepared it mostly ahead of time and it was assembled and ready in a flash. So easy to double or triple. This is a great beach meal too! You can get the stand-n-stuff shells that have a hint of lime to them, and we’re going to try those next. Absolutely a perfect family and crowd-pleasing dinner. Served with the toppings suggested, as well as fresh pineapple and/or watermelon. Simple and delicious. Can’t love this recipe enough. So glad to have found this one!
Thanks so much for the great comments Kerri! I’m so happy this was a success for your daughters graduation. It’s one of my favorite ways to feed a hungry group of people quickly. Thanks again!💖
These were super easy to make and a big hit with the hubs!
I’m so happy to hear that Kayla, thanks so much for the great review!💖
I like the concept. I”m going to try to veganize it.
Great! I’d love to hear how it goes! 🙂
Awesome throw-together meal that is quick & inexpensive. I love your idea of the undrained tomatoes & a bit of cream cheese, adds so much!
Thanks so much for the great comments!💖 I’m so happy you liked it!
Can these be prepared ahead
Hi Debbie! You can definitely prepare the filling ahead of time and then reheat it before you fill the tacos, but I wouldn’t fill the tacos until you’re ready to bake and serve! 🙂