Description
Crispy baked tacos filled with seasoned beef, black beans, and melted cheese. A quick and easy oven-baked dinner perfect for busy weeknights or Cinco de Mayo.
Ingredients
8–10 hard taco shells
1 cup black beans, drained and rinsed
1 lb ground beef or 3 cups shredded chicken
1 yellow onion, finely diced
1 packet taco seasoning (about 1 oz)
10 oz diced tomatoes with green chilies, not drained
1/4 cup beef broth or water
1 tablespoon softened cream cheese (optional)
1 1/4 cups shredded cheddar cheese
Optional toppings: salsa, sour cream, shredded lettuce, diced avocado, onions, cilantro
Instructions
1. Preheat oven to 400°F and dry black beans thoroughly
2. Arrange taco shells upright in a baking dish and bake briefly to crisp
3. Cook ground beef with diced onion over medium high heat until browned, then drain fat
4. Add taco seasoning, tomatoes with juices, and broth, then bring to a boil and simmer until slightly reduced
5. Stir in cream cheese until fully melted and combined
6. Add a layer of black beans into each taco shell
7. Fill shells with meat mixture and top with shredded cheese
8. Bake uncovered until cheese is melted and tacos are heated through
9. Remove from oven and add desired toppings before serving
Notes
Shredded chicken can replace ground beef for a lighter option
Monterey Jack cheese can be used alone or combined with cheddar
Refried beans can replace black beans if preferred
Use sturdy taco shells to help them hold shape during baking
Best served immediately for maximum crispness
Reheat leftovers in oven at 350°F for about 8 minutes to keep them crispy
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 207
- Sugar: 2g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg