Ingredients
Main Ingredients
- 2 lbs ground chicken
- 1 Tbsp butter
- 1 tsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 15 oz can diced tomatoes, drained very well
- 7 oz can diced green chiles, drained
- 15 oz can black beans, drained and rinsed
- 2 packages (1 oz each) taco seasoning
- 20 taco shells (Stand n Stuff recommended)
- 15 oz can refried beans, warmed slightly
- 16 oz package Mexican shredded cheese blend
Optional Toppings
- Shredded lettuce
- Fresh tomatoes, diced
- Minced cilantro
- Sour cream
- Taco sauce
- Salsa
- Jalapenos
- Guacamole
- Sliced green onions
Instructions
- Preheat and prepare pans: Preheat your oven to 375°F (190°C). Spray two 9x13 inch baking dishes with nonstick cooking spray and set them aside to get ready for assembling the tacos.
- Cook the ground chicken: In a large skillet over medium-high heat, add the butter and olive oil. Once melted and hot, add the ground chicken and cook, breaking it apart with a wooden spoon, for 5-7 minutes until fully cooked through. Drain excess liquid using a colander, then return the chicken to the skillet.
- Sauté onions and garlic: Add the diced onion and minced garlic to the skillet with the chicken. Cook for an additional 5 minutes until the onions have softened and turned translucent.
- Season the meat mixture: Stir in the taco seasoning and cook for another 30 seconds to evenly distribute the flavors.
- Add vegetables and beans: Remove the skillet from heat. Fold in the drained diced tomatoes, green chiles, and rinsed black beans to the meat mixture, stirring well to combine.
- Assemble the tacos: Arrange 10 taco shells in each prepared baking dish. Spread about 2 tablespoons of warmed refried beans inside each taco shell. Top the refried beans with roughly ½ cup of the prepared chicken mixture, then sprinkle about ¼ cup of shredded Mexican cheese on top of each taco.
- Bake the tacos: Place the two casserole dishes side by side on the same oven rack. Bake for approximately 10 minutes, or until the cheese has melted, the filling is heated through, and the taco shells are crisp and golden brown around the edges.
- Add toppings and serve: Remove the tacos from the oven and top with your choice of optional toppings such as shredded lettuce, diced tomatoes, cilantro, sour cream, salsa, jalapenos, guacamole, or green onions. Serve immediately and enjoy!
Notes
- Be sure to drain the diced tomatoes and canned vegetables well to avoid soggy tacos.
- If preferred, substitute ground turkey or beef for the chicken according to your taste.
- Stand n Stuff taco shells work well for holding extra filling but any sturdy taco shell can be used.
- For a spicier version, mix some chopped jalapenos directly into the meat mixture before assembling.
- Leftover filling can be stored in the fridge for up to 3 days and used in other dishes like burritos or salads.
- Use shredded cheese blend with a good melting quality like Mexican blend for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
