oven baked tacos

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

Baked Tacos

beef

onion (, chopped)

Tablespoon chili powder

cumin

paprika

oregano

garlic powder

salt

black pepper

tomato sauce

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.

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These delicious Baked Tacos brim with a hearty mix of shredded chicken, black beans, green chilis, fresh tomatoes, and salsa. A generous sprinkle of cheese tops them off before they’re baked to a crunchy perfection.

chicken thighs

½ teaspoon smoked paprika

garlic

yellow onion, (quartered)

water

olive oil

hard taco shells, (flat bottomed)

yellow onion, (diced)

garlic, (minced)

green chilis

medium fresh vine tomatoes, (diced, or use 1 cup of canned diced tomatoes)

mild chunky Salsa

taco seasoning, (or 2 tablespoons)

black beans, (well rinsed and drained)

Mexican-style shredded cheese

Load the instant pot. Season the chicken thighs with salt, cumin, and paprika, and transfer it to the instant pot. Add the garlic, onion, water, and olive oil. Give everything a stir.

Cook. Close the lid of the Instant Pot and cook on high pressure for 12 minutes. Allow the pressure to naturally release for 10 minutes before releasing manually.

Shred. Use a slotted spoon to transfer the chicken to a cutting board. Shred the chicken and set aside. Discard the remaining contents of the instant pot.

For the chicken

Prep. Meanwhile, preheat the oven to 400˚F and line a 9x13-inch baking dish with parchment paper.

Pre-bake the shells. While the chicken is cooking, arrange the taco shells open side up in a single layer in the baking dish and bake for 4 minutes. Remove them from the oven and set aside, leaving the taco shells in the baking pan.

Sauté the veggies. Heat the olive oil over medium-high heat in a large, heavy-bottomed skillet. Add the onions, season with salt, and sauté for 3 minutes or until translucent. Add the garlic and sauté for 15 seconds.

Make the filling. Add the chopped green chilis, tomatoes, salsa, and taco seasoning to the pan. Stir the sauce and bring it to a light boil. Reduce the heat to low and let the sauce simmer for 5 minutes. Stir in the black beans and the chicken and remove from the heat.

Fill the taco shells. Divide the filling evenly between the taco shells. They will be full to the brim. Sprinkle the cheese evenly over the tacos.

Bake. Bake in the oven for 10 minutes or until the cheese is melted.

Serve. Remove from oven, garnish with your favorite taco toppings, and serve.

For the tacos

Quick, crunchy, and a true crowd-pleaser.

Crispy Black Bean Tacos

black beans, rinsed and drained

taco seasoning

salsa

lime

Monterey Jack cheese, grated

flour tortillas

Olive oil,

salt and black pepper,

In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.

Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.

Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.

To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.

To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.

Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!

Top 3 oven baked tacos recipes from across the web

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Baked Tacos

Baked Tacos

Crispy Black Bean Tacos

Top 3 oven baked tacos recipes from across the web

The most viewed oven baked tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Tacos

Baked Tacos

Crispy Black Bean Tacos

The most viewed oven baked tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine