It's Taco Tuesday! I don't always make tacos on Tuesdays because, to be honest, sometimes I forget about it until after I've already planned something else for dinner those days!
This weekend, I came across some nifty, hard-shell corn "stand and stuff" taco shells in the grocery store. So I was actually thinking about Taco Tuesday several days in advance for a change! Of course, there are "regular" hard-shell corn taco shells, but how cool is it that these will STAND UP, not falling over to spill their yummy contents all over your plate!?
My recipe for Easy Cheesy Oven-Baked Chicken Tacos was inspired by several different recipes that I came across. Baking these gives the shells wonderful crispiness...and the melted ooey, gooey cheese over the yummy spicy chicken mixture is SERIOUSLY delicious! Hubby gave these a thumbs up...so I'm thinking that these tacos (or some close variations) will come into rotation here on the dinner menu for Taco Tuesdays...that is, if I can remember! Enjoy!
This weekend, I came across some nifty, hard-shell corn "stand and stuff" taco shells in the grocery store. So I was actually thinking about Taco Tuesday several days in advance for a change! Of course, there are "regular" hard-shell corn taco shells, but how cool is it that these will STAND UP, not falling over to spill their yummy contents all over your plate!?
My recipe for Easy Cheesy Oven-Baked Chicken Tacos was inspired by several different recipes that I came across. Baking these gives the shells wonderful crispiness...and the melted ooey, gooey cheese over the yummy spicy chicken mixture is SERIOUSLY delicious! Hubby gave these a thumbs up...so I'm thinking that these tacos (or some close variations) will come into rotation here on the dinner menu for Taco Tuesdays...that is, if I can remember! Enjoy!
Easy Cheesy Oven-Baked Chicken Tacos
A few drizzles of olive oil
1 small onion, diced
1/4 cup green bell pepper, finely diced
2 cups shredded rotisserie chicken
1 packet taco seasoning (mild or hot, based on your taste preference)
10 ounce can Rotel diced tomatoes with green chiles, drained well (if not drained well, tacos will be soggy)
About 1 cup refried beans
5 or 6 each stand and stuff corn taco shells
1 1/2 cups shredded Mexican-blend cheese
Preheat oven to 375 degrees. Coat an 11”x17” baking dish with cooking spray (or use whatever size dish will fit all tacos standing up next to each other).
Heat olive oil over medium-high heat in a medium skillet. Add onion and green pepper to skillet and cook for about 5 minutes, stirring occasionally, until onions are softened. Reduce heat to medium-low and add chicken, taco seasoning, and diced tomatoes. Stir to mix; simmer for 8-10 minutes, stirring occasionally.
Stand the taco shells up in the prepared baking dish. Spoon 1 to 1 1/2 tablespoons of refried beans into each shell. Then spoon chicken mixture to the shells and top each with a generous amount of shredded cheese.
Bake for about 10-12 minutes, checking frequently at around 10 minutes to make sure the taco shells don’t get too brown. Tacos are ready when cheese is melted and edges of the shells just start to turn light brown.
Serve with your choice of toppings, such as any refried beans you have leftover, jalapeños, shredded lettuce, diced tomatoes, sour cream, hot sauce, salsa, etc.
A few drizzles of olive oil
1 small onion, diced
1/4 cup green bell pepper, finely diced
2 cups shredded rotisserie chicken
1 packet taco seasoning (mild or hot, based on your taste preference)
10 ounce can Rotel diced tomatoes with green chiles, drained well (if not drained well, tacos will be soggy)
About 1 cup refried beans
5 or 6 each stand and stuff corn taco shells
1 1/2 cups shredded Mexican-blend cheese
Preheat oven to 375 degrees. Coat an 11”x17” baking dish with cooking spray (or use whatever size dish will fit all tacos standing up next to each other).
Heat olive oil over medium-high heat in a medium skillet. Add onion and green pepper to skillet and cook for about 5 minutes, stirring occasionally, until onions are softened. Reduce heat to medium-low and add chicken, taco seasoning, and diced tomatoes. Stir to mix; simmer for 8-10 minutes, stirring occasionally.
Stand the taco shells up in the prepared baking dish. Spoon 1 to 1 1/2 tablespoons of refried beans into each shell. Then spoon chicken mixture to the shells and top each with a generous amount of shredded cheese.
Bake for about 10-12 minutes, checking frequently at around 10 minutes to make sure the taco shells don’t get too brown. Tacos are ready when cheese is melted and edges of the shells just start to turn light brown.
Serve with your choice of toppings, such as any refried beans you have leftover, jalapeños, shredded lettuce, diced tomatoes, sour cream, hot sauce, salsa, etc.
