Baked Chicken Tacos Recipe

 

Baked Chicken Tacos

Ingredients

1 pound ground chicken

1 cup thick salsa (jarred or homemade)

1 tablespoon olive oil

½ medium onion, finely diced

2 garlic cloves, minced

3 tablespoons taco seasoning (or 1 packet)

10 crunchy taco shells (like Stand ‘N Stuff or similar)

1 (15-ounce) can refried beans

2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

For the Pico de Gallo:

2 Roma tomatoes, seeded and diced

1 jalapeño, seeded and finely chopped

¼ cup diced onion

2 tablespoons chopped fresh cilantro

Juice of 1 lime

Salt, to taste

Instructions

Preheat your oven to 400°F (200°C). Lightly coat a baking dish with non-stick spray.

In a large skillet over medium-high heat, heat the olive oil. Add the ground chicken and diced onion, breaking up the meat with a spoon. Cook until the chicken is browned, about 7–8 minutes. Drain excess fat if needed.

Stir in the taco seasoning and mix well. Lower the heat to medium-low, add the minced garlic, and sauté for another 30 seconds. Pour in the salsa, stir, and let everything simmer together for 2–3 minutes. Remove from heat.

Warm the refried beans in a medium saucepan over medium heat, stirring occasionally, until heated through.

Arrange the taco shells upright in the prepared baking dish. Bake the empty shells for 5 minutes to help them crisp up.

Spoon 2–3 tablespoons of refried beans into the bottom of each taco shell. Top each with about ¼ to ½ cup of the chicken mixture.

Sprinkle shredded cheese evenly over each taco.

Return the baking dish to the oven and bake for 7–8 minutes, or until the cheese is melted and bubbly.

Remove from the oven and add your favorite toppings.

For the Pico de Gallo:

Combine the diced Roma tomatoes, jalapeño, onion, cilantro, and lime juice in a small bowl. Season with salt to taste and mix until well combined.

Enjoy your crispy, cheesy baked chicken tacos!