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These Crispy Baked Tacos are easy to make and super delicious. Flavorful chicken topped with melted cheese inside perfectly crunchy taco shells. It’s a great, easy dinner for a busy weeknight.
Easy Baked Taco Recipe
Take taco night up a notch with these tasty yet simple baked chicken tacos. I make them with cooked chicken and bake them perfectly inside taco shells with gooey cheese. They make the best easy dinner so you can avoid spending extra time in the kitchen. Plus, the topping ideas are endless! There are so many delicious ways to serve these oven-baked tacos. You can create a whole new meal each time! It’s going to be a new family favorite that even your kids are going to ask for by name.
Why You’ll Love These Baked Tacos
- Make it ahead. It’s easy to prepare the filling so they are ready to bake any time!
- 30-minute meal. Not including prep, this meal is ready in 20 minutes.
- Versatile recipe. This recipe is super easy to make your own.
What You’ll Need
This recipe calls for simple ingredients that won’t break the bank, making this the perfect easy dinner to enjoy anytime. Check out the recipe card below for exact measurements.
- Onions: I chose a yellow onion for its mild flavor. It also adds a hint of sweetness as it caramelizes, which I enjoy. You may use red onion for a sharper flavor if you prefer.
- Peppers: I use a combination of red bell pepper and poblano pepper. The bell pepper adds sweetness, while the poblano adds subtle heat so the result isn’t too spicy.
- Chicken: Feel free to use leftover chicken from another meal, Rotisserie chicken, or another pre-cooked variety. If you prefer to cook it fresh, you may do that as well!
- Taco seasoning: This is a quick way to add flavor to the filling for the tacos.
- Diced chiles: These add great flavor to the filling. They are cooked with the chicken and veggies to add a little kick.
- Chicken broth: I like to use chicken broth to keep the chicken moist and tender as the mixture simmers.
- Hard taco shells: Ensure they are the “stand and stuff” variety of corn tortillas with a flat bottom so they stay up while they bake.
- Colby jack cheese: For this recipe, I chose a simple shredded cheese to let the other flavors speak for themselves.
- Toppings: Finish your baked tacos with any toppings that you want!
How to Make Baked Hard Shell Tacos
Below are the instructions for making this baked taco recipe. It’s super easy! You don’t have to be a pro to make a delicious dish.
- Prepare the oven and baking dish. Preheat your oven to 375 degrees F. Then, spray a 9×13 baking dish with nonstick spray and set it aside.
- Cook onions and peppers. Heat a large skillet over medium heat. Melt the butter and add the diced onions and peppers. Saute the veggies for 3-4 minutes or until they are tender.
- Add chicken. Add the shredded chicken to the skillet and fold into the sauteed onions and peppers.
- Combine with seasoning, chiles, and broth. Mix in the taco seasoning, chiles, and chicken broth to the pan. Stir until the seasoning is well combined with the taco meat.
- Simmer. Allow the meat mixture to simmer over medium heat for about 5-7 minutes until it is completely heated through.
- Fill the shells and add cheese. Scoop the filling into each of the taco shells and place them in the prepared baking sheet. Sprinkle each of them with the shredded Colby jack cheese.
- Bake. Put it in the oven and bake for 10-12 minutes or until the cheese is bubbly.
- Serve. Add your favorite taco toppings and enjoy!
Serving Ideas
- Fresh toppings: Chopped cilantro, diced red onion, sour cream, Jalapeños, chili pepper, shredded lettuce, and tomatoes.
- Toppings you can make: Pico de Gallo, Best Guacamole Recipe, Salsa Verde, Avocado Crema
- Side dishes: Black Bean and Corn Salad, Mexican Rice, Cilantro Lime Cauliflower Rice
Substitutions and Variations
- Meat: Precooked and shredded pork or ground beef will also be delicious in this recipe.
- Peppers: Use all bell peppers or use a spicier pepper like jalapenos or serranos if you want to take the heat level up a notch.
- Cheese: Use any shredded cheese that you like! Cheddar cheese or a Mexican blend and pepper jack are great substitutions for the Colby.
- Seasoning: Use mild, hot, original taco seasoning. Even fajita seasoning blends are great!
Proper Storage
Store the filling separately from the shells in the refrigerator for up to 3 days in an airtight food-safe container.
More Taco Recipes to Try
- Beef and Cheese Mini Tacos
- Birria Tacos
- Breakfast Tacos
- Slow Cooker Queso Chicken Tacos
- Spicy Shrimp Tacos
Baked Tacos
These Crispy Baked Tacos are easy to make and super delicious. Flavorful chicken topped with melted cheese inside perfectly crunchy taco shells. It’s a great, easy dinner for a busy weeknight.
Servings: 10 Tacos
Ingredients
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 1 poblano pepper diced
- 1 red bell pepper diced
- 2 cups shredded chicken
- 2 tablespoons taco seasoning
- 1 7 ounce diced green chiles undrained
- ¼ cup chicken broth
- 10 hard shell tacos with a flat bottom
- 2 cups shredded colby jack cheese
- Optional toppings: Sliced jalapenos taco sauce, diced red onion, salsa, sour cream, fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet, melt the butter over medium heat. Add the diced onion, diced poblano pepper, and diced red bell pepper to the skillet and saute until they are tender, about 3-4 minutes.
- Add the shredded chicken to the skillet and mix with the sauteed vegetables.
- Add in the taco seasoning, green chilies, and chicken broth and mix thoroughly. Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
- Place the hard shell tacos in the baking dish, standing them up so they do not fall.
- Evenly distribute the chicken mixture into each taco shell. Sprinkle the shredded cheese generously over the top of each taco.
- Place the baking dish in the oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly.
- Remove the tacos from the oven and allow them to cool slightly.
- Serve the baked tacos with your favorite toppings such as salsa, sliced jalapenos, diced red onion, taco sauce, sour cream, or fresh cilantro. Enjoy!
Last Step:
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Notes
- Green bell pepper can be used in place of the poblano pepper.
- Rotisserie chicken works great for the shredded chicken in this recipe.
- Using hard shell tacos with a flat bottom, such as Old El Paso Stand ‘n’ Stuff Taco Shells, helps keep them upright while baking and makes them easier to fill.
- Feel free to use other types of cheese depending on your preference or what is available to you. Cheddar, Monterey jack, or a Mexican blend are all great options.
- The filling can be made in advance and stored in the refrigerator in an airtight container until ready to use, the filling can be stored for up to 3 days.
Nutrition
Calories: 229kcal | Carbohydrates: 11g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 283mg | Potassium: 189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 775IU | Vitamin C: 26mg | Calcium: 201mg | Iron: 1mg
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