Oven Baked Spicy Chicken Tacos
Crispy baked tacos filled with beans, spicy chicken, lots of cheese, and your favorite toppings!
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Servings: 10 tacos
Ingredients
- 1 Tbsp olive oil
- 2 large chicken breasts (or 1 lb ground chicken)
- 1 packet Hot & Spicy Taco Seasoning
- 1 10 oz can diced tomato and jalapenos drained very well
- 1 can Old El Paso Chopped Green Chiles 4.5 ounce
- 10 Stand and Stuff Taco Shells (or other crispy shells, if you prefer)
- 1 15 oz can black beans, drained and rinsed
- 1/2 Tbsp cumin
- 1/2 Tbsp garlic powder
- 1/2 tsp salt
- 2 cups Mexican Blend Cheese, shredded
- Toppings of choice: guacamole, sour cream, shredded lettuce, salsa, cilantro, jalapeno slices, etc. The options are endless!
Instructions
- Preheat oven to 400F. Spray a 9x13 baking dish with cooking spray and set aside.
- Heat olive oil over medium heat in a medium skillet.
- Add chicken and cook 3-4 minutes per side, or until cooked through. Remove cooked chicken to a bowl or stand mixer and shred. (If using ground chicken, this will take less time, just use a spatula to break up as it browns and cooks.)
- Return chicken to the skillet and stir in taco seasoning, tomatoes and jalapenos. Stir and simmer for about 5 minutes.
- Meanwhile, place your beans in a bowl, add the cumin, garlic, and salt. Stir to combine, then use a fork to roughly mash the beans. I leave then somewhat chunky, but not completely whole.
- Place the taco shells in the baking dish, standing up. You may have to do a line of taco shells and then a couple on the side to fit 10.
- Place a spoonful of the beans in the bottom of each shell and gently spread across so that the bottom is covered. Top with the chicken mixture, leaving about 1/3 of the shell "open" for toppings.
- Cover the tops with cheese (lots of glorious cheese!)
- Bake, uncovered, for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and fill with your favorite toppings!
Notes
If you will not eat 10 tacos at once, only bake what you will eat. These do not reheat well in the microwave. Think, stale or soggy shell. I usually make about 5 at a time, in a 9x9 baking dish, all other instructions exactly the same!
Also, make sure you drain the tomatoes and jalapenos really well - you don't want to wind up with soggy taco shells. Trust me.
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