Name: Baked Chicken Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 1 pound ground chicken; 1 cup salsa (I use a thick jarred salsa); 1 tablespoon olive oil; ½ onion, diced; 2 cloves garlic, minced; 3 tablespoons taco seasonings (or 1 package); ! cup salsa ( I used jarred); 10 taco shells (I used stand N stuff shells); 15 oz can re-fried beans; 2 cups shredded cheese; 2 roma tomatoes, seeded and diced; 1 jalapeno, seeded and diced; 1/4 cup onion, diced; 2 tablespoons chopped cilantro; Juice of 1 lime; Salt to taste

Baked chicken tacos are loaded with chicken, cheese, and refried beans and topped with all your favorite toppings.

Perfect for a crowd, or busy weeknight dinner all warm with gooey melted cheese and ready for toppings!

Taco toppings:

Lettuce
Pica de Gallo
Guacamole
Sour cream
Salsa
Olives
Sliced jalapenos
Cilantro

Tips for making for baked chicken tacos

Use a thick salsa, I preferred a jarred salsa.
Bake the shells for 5 minutes before adding meat to crisp them up.
Always put the refried beans on the bottom to create a barrier between the chicken mixture.

More taco recipes!

Slow Cooker Beef Short Rib Tacos

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Yield: 10 tacos

Baked Chicken Tacos

Baked chicken tacos are loaded with chicken, cheese, and refried beans and loaded with your favorite toppings.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 pound ground chicken
1 cup salsa (I use a thick jarred salsa)
1 tablespoon olive oil
½ onion, diced
2 cloves garlic, minced
3 tablespoons taco seasonings (or 1 package)
! cup salsa ( I used jarred)
10 taco shells (I used stand N stuff shells)
15 oz can re-fried beans
2 cups shredded cheese

Pica de Gallo

2 roma tomatoes, seeded and diced
1 jalapeno, seeded and diced
1/4 cup onion, diced
2 tablespoons chopped cilantro
Juice of 1 lime
Salt to taste

Instructions

Preheat oven to 400 degrees. Spray a baking dish with non-stick cooking spray.
Heat a large skillet on medium-high heat add olive oil and ground chicken and diced onions. Using a spoon break up the chicken and cook until browned about 7-8 minutes. Drain if you have a lot of fat, and return to skillet.
Reduce heat to medium-low and add in garlic and cook another 30 seconds or so. Add in salsa, mix and let simmer 2-3 minutes. Turn off heat
In a medium saucepan heat the refried bean over medium heat, stirring until heated through.
Place the taco shells into the baking dish, bake for 5 minutes by themselves to let them crisp up a bit.
Place 2-3 tablespoons beans into each taco shell and ¼-½ cup chicken mixture on top and place bake in the baking pan.
Sprinkle each taco evenly with cheese.
Bake for 7-8 minutes or until cheese is melted and bubbly.
Remove from the oven and top with your favorite toppings.

For the Pica De Gallo

Place the ingredients in a small bowl and mix until combined.
Add salt to taste.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 306Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 72mgSodium 580mgCarbohydrates 20gFiber 3gSugar 5gProtein 19g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.