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+ servings
Baked Tacos with ground beef and melted a cheese on a white plate with cilantro on top.
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5 from 4 ratings

Baked Tacos

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, rinsed and drained
  • 1 lb. ground beef, see notes for using chicken
  • 1 yellow onion, finely diced
  • 1 oz. packet taco seasoning
  • 1 can 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 gentle boil, then reduce to a simmer. Stir in the softened cream cheese until melted and combined.
  • 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