Baked Chicken Tacos
Baked chicken tacos are loaded with chicken, cheese, and refried beans and loaded with your favorite toppings.
Servings 10 tacos
Calories 306kcal
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
- 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, add in taco seasoning.
- Reduce heat to medium-low and add in garlic and cook another 30 seconds or so. Add in salsa, mix and let simmer for 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, and 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
Serving: 1g | Calories: 306kcal | Carbohydrates: 20g | Protein: 19g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 72mg | Sodium: 580mg | Fiber: 3g | Sugar: 5g