baked tacos

How to make the best baked chicken tacos for a crowd! Lots of tacos made in one baking dish for family dinners, Cinco de Mayo, and more.

Baked Chicken Tacos Recipe

olive oil

cooked chicken (shredded (I used cooked Rotisserie chicken))

Taco Seasoning (click for homemade recipe!)

onion (diced)

diced tomato (14.5 ounce, fully drained)

Chopped Green Chiles (4.5 ounce, fully drained)

Stand and Stuff Taco Shells (I used Old El Paso)

Refried Beans (1/2 can)

Mexican Blend Cheese (shredded)

Toppings

Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.

Heat olive oil over medium heat in a medium skillet.

Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.

Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY&nbsp; DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.

Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.

Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.

Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.

Sprinkle each shell generously with shredded cheese, the more the better!

Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.

Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.

Enjoy!

https://content.jwplatform.com/videos/0t39Hl6A.mp4

Chicken Tacos are the perfect EASY weeknight dinner. These OVEN BAKED chicken tacos have lots of flavor and none of the stress. The ultimate recipe for serving a crowd. This is the most popular recipe on The Cookie Rookie, being pinned over 2 million times and viewed over 6 million times. Make the best tacos ever for dinner tonight!

Baked Chicken Tacos

Taco anything is my favorite! These Oven Baked Beef Tacos are simple to make and make the perfect recipe for feeding a crowd!

Oven Baked Beef Tacos

stand taco shells

beef

salsa

taco seasoning

oz black beans

taco blend shredded cheese

lettuce ((shredded))

tomatoes ((diced))

Preheat oven to 400 degrees F. Prepare a casserole dish by lightly spraying cooking spray and then placing taco shells standing up into the dish.

Cook and crumble ground beef in a skillet. Once fully cooked drain fat Add salsa, taco seasoning, and rinsed and drained black beans. Mix together well on low heat until heated through.

Spoon bean and beef mixture to each taco. Top each taco with shredded cheese and bake for 8-10 minutes or until cheese is melted and taco shells cooked.

Remove from oven and top shredded lettuce and diced tomatoes or your favorite taco toppings.

Oven Baked Buffalo Chicken Tacos - These super easy oven baked tacos are loaded with creamy buffalo chicken mixture and then topped with extra shredded cheese! Perfect recipe for taco Tuesday or any day of the week! So much flavor without all of the mess.

Oven Baked Buffalo Chicken Tacos

chicken breasts, (roughly 2 lbs)

salt

¼ tsp pepper

paprika

oz cream cheese, (softened at room temperature)

tbsp butter

Hot Sauce

hard taco shells

chicken mixture

Mexican four cheese shredded cheese

lettuce (optional)

tomatoes (optional)

sour cream (optional)

hot sauce (optional)

Preheat oven to 450 degrees. Grease an 8x8 baking dish or sheet. Set aside.

Mix together the salt, pepper, and paprika together in a small ramekin. Coat each chicken breast lightly with the spice mix.

Place chicken into baking dish or sheet and bake for 18 minutes. Cover with aluminum foil and bake for an additional 5 minutes. Allow the chicken breasts to completely cool and then shred using two forks or by using a mixer.

Place the cream cheese, butter, and hot sauce into a large pan and simmer over medium heat until the cream cheese has melted. Making sure to stir frequently.

Place the shredded chicken into the mixture and stir to coat. Remove from heat.

Buffalo Chicken Mixture

Preheat oven to 400 degrees. Line hard taco shells into an 8x8 baking dish or a 9x13 baking dish, depending on how many tacos you are making.

Place 1-2 tablespoons of the buffalo chicken mixture into each hard shelServe with lettuce, tomatoes, sour cream, and hot sauce. (optional)l, top with shredded cheese. Repeat with all tacos.

Bake for 15-20 minutes or until the cheese has melted.

Serve with lettuce, tomatoes, sour cream, and hot sauce. (optional)

Tacos

Whether you're looking for a quick dinner idea, or a crowd-pleasing recipe, or a delicious new take on tacos, these baked tacos are sure to satisfy!

Baked Tacos

refried beans

tomato sauce

2–3 Tbsp homemade taco seasoning (or 1 packet store-bought taco seasoning)

shredded cheese

15-20 hard taco shells

Salsa, sour cream, and other taco toppings (optional)

Brown the ground beef, then drain off any fat. Stir the refried beans, tomato sauce, and seasoning into the browned beef.

Spoon the beef mixture into your taco shells, and line them up in a 9x13” pan.

When the pan is full, sprinkle the top with a nice layer of shredded cheese.

Put the pan in your oven, and bake at 400°F for 10-12 minutes (or until they’re heated through the cheese is melted.) Top with your taco fixings of choice, and serve!

Easy Oven baked Barbecue Chicken Pizza Tacos are full of pizza flavours, stuffed inside a crispy taco shell, to give you the BEST of both worlds!

Oven Baked BBQ Chicken Pizza Tacos

(500 g) boneless and skinless chicken thighs

garlic

barbecue sauce

stand and stuff taco shells

mozzarella cheese

green bell pepper

red onion (sliced thinly)

mushrooms

olives

Italian pizza topper

Preheat oven to 400°F (200°C). Spray a a 9x13-inch baking dish with cooking oil spray; set aside.

Heat the oil in a skillet or pan over medium-high heat. When hot, add the chicken and sear until golden and crisp. Add the garlic; fry until fragrant (about 1 minute); then add the barbecue sauce and salt to season (about 1/2 teaspoon salt). Cook until chicken is coated and glossy, and the sauce slightly thickens. Turn off heat.

Arrange taco shells in the baking dish. Sprinkle 1-2 tablespoons of shredded cheese into each taco shell to keep them from going soggy. Spoon about 2-3 tablespoons of the chicken mixture into each shell on top of the cheese until all the chicken is used. Top with the green pepper slices, onion slices, mushrooms and olives. Top shells with the remaining cheese and sprinkle with the seasoning.

Bake for 15 minutes or until the cheese has melted through.&nbsp;Serve with sour cream, guacamole, salsa, or condiments of choice.

Cooked chicken and other fillings stuffed inside corn tortillas and baked until crispy. Perfect for a quick meal or prepping in bulk.

Extra Thin Corn Tortillas, I used Mission

oz Cooked Chicken Breast, chopped or shredded (or your choice of filling)

C (56 grams) Shredded Cheddar cheese

Preheat the oven to 400F.

Wrap the tortillas in a slightly damp paper...

Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through. (This will make the tortillas easier to fold.)

Add the chicken and peppers (or your choice...

Add the chicken and peppers (or your choice of filling) to one half of each tortilla. Top with cheese before folding over. Gently press down to seal each taco. (If you notice any tearing in the tortillas, you need to microwave the tortillas for another 15-30 seconds.)

Place a baking sheet or flat surface with...

Place a baking sheet or flat surface with a bit of weight on top of the tacos to press them down. This prevents the tacos from opening during baking and helps the cheese fully seal the tacos so they stick together after baking.

Bake for 8-12 minutes or until the tortillas...

Bake for 8-12 minutes or until the tortillas are golden brown. Be careful not to burn. (If you’re having trouble getting them crisp, remove the second baking sheet towards the end of cooking since the tacos will be sealed by then. And using a baking sheet instead of a wire rack on the bottom will take a bit longer.)

https://mediavine-res.cloudinary.com/video/upload/qexe7qev4lw67ue0rlvb.mp4

A simple way to make healthier crispy baked chicken tacos in bulk with cooked chicken or your choice of fillings. Recipe includes filling recipes for fajita chicken and peppers, bean and cheese, pineapple chipotle, chipotle beef, and more!

30-minute crispy baked taco shells with homemade Mexican pinto beans and pineapple salsa! A comforting, flavorful, and healthy plant-based meal.

Crispy Baked Tacos with Pineapple Salsa

corn tortillas

Avocado or grape seed oil

Sea salt

Mexican Pinto Beans

tsp cumin

tsp chili powder

black pepper

pineapple

tomato

Tbsp diced jalapeño ((optional))

Tbsp diced red onion

cilantro

lime juice ((plus more to taste))

salt and pepper

avocado

Hot sauce

Lime juice

chopped cilantro

Preheat oven to 425 degrees F (218 C) and get out two baking sheets as well as a few mini cupcake liners if you have them. As long as you have either cupcake liners or two baking sheets, you can make this method work!

Lightly brush tortillas on both sides with oil and sprinkle with salt. Then stack two baking sheets and lift one side. Tuck as many tortillas as will fit comfortably on the edge. Then lower the top baking sheet and fold the tortilla over the top so it forms a shell shape. In addition or alternatively, simply arrange tortillas on a baking sheet, fold over, and slide two mini cupcake liners inside the shell so it creates an opening. See photo for guidance!

Bake 10-20 minutes (will depend on brand and freshness) until light brown and crisp. Remove from oven and set aside to cool.

While tortillas are baking, add pinto beans to a small pot and bring to a simmer over medium heat, then lower heat to low and simmer until serving. Taste and season - I suggest ground cumin, chili powder, and salt and pepper to taste.

Lastly, prepare pineapple salsa by adding all ingredients to a small bowl and tossing to coat. Taste and adjust flavors as needed, adding more salt for flavor balance, lime for acidity, or pineapple for sweetness. Set aside.

Once tacos are done baking and slightly cooled, fill generously with pinto beans, pineapple, and other toppings. I went with avocado, hot sauce, and cilantro.

The shells are best when fresh. I would only make as many as you want to enjoy immediately as they tend to lose their crispiness when stored.

Extra cheesy beef tacos baked in the oven in bulk.

The Best Oven Baked Tacos

lb Ground Beef, 96/4

(200 grams) Yellow Onion, diced

(25 grams) Garlic, minced

Paprika

tsp Black Pepper

tsp Cumin

tsp Crushed Chipotle Pepper

C (120 grams) Enchilada Sauce (I used Trader Joe's)

Thin Corn Tortillas (I used Mission)

C (56 grams) Finely Shredded Reduced Fat Cheddar

Dice the onion and mince the garlic before...

Dice the onion and mince the garlic before adding to a large skillet with the ground beef over medium-high heat.

Cook until no pink remains in the beef....

Cook until no pink remains in the beef. While it cooks, mix the dry spices for the taco meat. Add them towards the end of cooking. Stir well.

Reduce the heat and add the enchilada sauce,...

Reduce the heat and add the enchilada sauce, stirring everything together until the sauce thickens. Remove from the heat.

Preheat an oven to 400F.

Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through. This will make the tortillas easier to fold. Place the warmed tortillas on a large wire rack or baking sheet. (If you have trouble folding or the tortillas crack when folding, heat them a bit longer.)

Place a generous pinch of cheese on one...

Place a generous pinch of cheese on one half of each tortilla. Follow the cheese with the beef and another pinch of cheese. Fold the tortillas in half, pressing down gently to seal. (Be careful to not press too hard and squeeze the beef/cheese out of the tacos.)

Spray the tops of the tacos with a...

Spray the tops of the tacos with a bit of cooking spray and place a baking sheet on top of them to prevent the tacos from opening during baking.

Bake for 14-18 minutes or until the tacos...

Bake for 14-18 minutes or until the tacos are golden brown and crisp. Be sure to check on them during baking as the extra thin tortillas can burn quickly. (Using a baking sheet on the bottom instead of a wire rack may extend the bake time. If you have trouble getting the tacos crispy, you can remove the top baking sheet after a few minutes once the tacos have sealed to speed up the process.)

https://mediavine-res.cloudinary.com/video/upload/bx9pzuhk9ymdwlprkqgy.mp4

If you love extra cheesy, crispy beef tacos, these oven baked tacos are the move. They're super easy to make and perfect to prep in bulk for a quick meal or snack on the go.

Oven Baked Ground Beef Tacos

Delicious Baked Tacos include crunchy tortilla shells filled with a seasoned meat and bean taco filling, topped with cheese and then baked.

onion (, chopped)

Tablespoon chili powder

cumin

oregano

garlic powder

can pinto beans (,

tacos shells

cheddar cheese (,

romaine heart (, chopped)

Roma tomatoes (, chopped)

salsa and sour cream (,

Cook the ground beef in a large skillet over medium heat, breaking it into very small pieces until browned. Remove grease. Add onion and saute for a few minutes. Stir in the dry spices.

Add tomato sauce and pinto beans and stir to combine. Turn the heat to low and simmer for 5-10 minutes, stirring occasionally.

Preheat oven to 375 degrees F. Line two 9x13&#039;&#039; pans with the taco shells. 

Spoon taco mixture into tacos. Top with cheese. Bake for 10-15 minutes.

Top with a little bit of lettuce, tomatoes, and sour cream and salsa, if desired.

https://content.jwplatform.com/videos/hbfvJXj5.mp4

Taco night is about to get even more delicious when you put out a platter of these crispy chorizo tacos! Corn tortillas are stuffed with spicy pork chorizo and plenty of Monterey jack cheese and then baked to perfection to make the most irresistible party meal. Plus, these tacos come together in 30 minutes and truly couldn’t be easier to prepare.

Crispy Chorizo Tacos

chorizo

Monterey Jack cheese

Favorite toppings (such

Turn oven to 450 degrees. Heat olive oil in a large skillet over medium heat. When the skillet is hot, add the chorizo and cook through, using a wooden spoon to break up the meat. Remove chorizo from skillet and set aside on a paper towel-lined plate to allow the excess grease to drain.

Heat a corn tortilla in the microwave just until it&#39;s pliable, about 10 seconds, depending on the microwave. Using a pastry brush, coat one side of the tortilla with olive oil. On the uncoated side, add 2 tablespoons chorizo and 1 tablespoon cheese to half of the tortilla. Fold the other side of the tortilla on top, gently pressing to adhere the tortillas to the chorizo mixture. Repeat with the remaining tortillas and filling.

Place filled tortillas on a large baking sheet. Bake until the tacos start to brown on the bottom side, about five to seven minutes. Flip the tacos and bake until the other side browns and the cheese melts, about another five minutes.

Remove from oven. Serve with your favorite toppings. Enjoy!

Ground Beef Tacos are made with deliciously seasoned ground beef, wrapped in golden corn tortillas and topped with melty cheese.

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The most viewed baked tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine