EASY OVEN-BAKED CHICKEN TACOS
These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
- In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
- To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Nutrition Facts : Calories 220, Carbohydrate 16 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Taco, Sodium 650 mg, Sugar 0 g, TransFat 0 g
OVEN-ROASTED CHICKEN AL PASTOR TACOS
Provided by Eddie Jackson
Time 4h45m
Yield 6 servings
Number Of Ingredients 31
Steps:
- For the chicken al pastor: Put the orange juice, vinegar, chile powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours.
- Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
- Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
- Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
- Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
- For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
- For the tacos: Heat the taco shells according to the package directions.
- Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
- Use a sharp knife to make thin vertical slices.
- Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime.
EASY OVEN BAKED SPICY CHICKEN TACOS
These are so simple and delicious. I added Ro-tel and doubled this recipe. I also added a bunch of fresh hot peppers from the garden and used twice the amount of beans. I've posted the recipe as written. YUM YUM
Provided by AmyZoe
Categories Poultry
Time 30m
Yield 10 tacos, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
- Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2 to 3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes, and green chiles. Combine fully and reduce to simmer. Cook for 5 to 8 minutes.
- Place the taco shells in the baking dish, standing up.
- Spoon 1 tablespoon of beans in the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese, the more the better.
- Bake for 12 to 14 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with jalapenos, sour cream, cilantro, and salsa.
Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4
OVEN BAKED BEEF TACOS RECIPE
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In a large skillet brown you hamburger along with the chopped onion and garlic. Cook until meat is brown, drain grease well.
- Add black beans, taco seasoning, and salsa. Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken.
- In a large 9 x 13 inch baking dish, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Top each taco with shredded cheese.
- Bake for 8-10 minutes (or until all the cheese is melted).
- Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, hot sauce, or whatever you like).
Nutrition Facts : Servingsize 1 serving, Calories 2740 kcal, Fat 46 g, SaturatedFat 22 g, Cholesterol 108 mg, Sodium 2433 mg, Carbohydrate 447 g, Sugar 14 g, Protein 120 mg
EASY OVEN-BAKED BEEF TACOS
Packed with seasoned ground beef, refried beans and all the classic toppings, these crowd-ready tacos make a meal everyone will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
- In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until mixture has thickened. Remove from heat.
- To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup beef mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Taco, Sodium 500 mg, Sugar 0 g, TransFat 0 g
EASY DUTCH OVEN SHREDDED CHICKEN MOLè TACOS (SPICY) RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, serrano peppers, chicken stock, oil, small yellow onion, Doña Maria MOLÈ Sauce, Rotel Chillies, chipotle peppers in adobo, garlic, salt, pepper, small tortilla, fresh cilantro, queso fresco, pickled red onion
Provided by Tucker Zimmerman
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
- In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
- Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add ½ jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
- Return chicken to pot, submerging in sauce. Add more stock if needed.
- Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
- Remove the pot from the oven. Remove the chicken and let rest.
- Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
- Assemble tacos, topping as desired. Serve.
OVEN-BAKED SUPREME PIZZA TACOS
Italian sausage, pizza sauce, pepperoni, olives, and mozzarella cheese are layered in taco shells in these family-friendly pizza tacos.
Provided by Julie Hubert
Categories Main Dish Recipes Taco Recipes
Time 35m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Arrange taco shells upright in a 9x13-inch baking dish. Sprinkle 2 tablespoons mozzarella cheese along the bottom of each taco shell.
- Divide Italian sausage, pepperoni, onion, green bell pepper, and olives among the taco shells. Top each with 1 to 2 tablespoons pizza sauce, more mozzarella cheese, Parmesan cheese, dried oregano, and red pepper flakes.
- Bake in the preheated oven until cheese is melted, about 10 minutes. Garnish with fresh oregano.
Nutrition Facts : Calories 555 calories, Carbohydrate 27.9 g, Cholesterol 78.8 mg, Fat 36 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14.3 g, Sodium 1601.9 mg, Sugar 2.8 g
EASY OVEN BAKED SPICY CHICKEN TACOS RECIPE - (3.9/5)
Provided by á-3424
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa. Enjoy! Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking! If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!
OVEN BAKED TACOS
These are so nummy! Great family pleaser and so easy to make! Enjoy!
Provided by Kellie Belcher
Categories Tacos & Burritos
Time 25m
Number Of Ingredients 6
Steps:
- 1. Brown Meat and Drain Completely
- 2. Oven Baked Tacos! Add refried beans, taco seasoning and about half a can of tomato sauce. Mix together.
- 3. Scoop into taco Shells, Standing them up in Casserole Dish
- 4. Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!
OVEN-BAKED BEEF TOUCHDOWN TACOS
These oven-baked tacos don't mess around. Seasoned ground beef, refried beans, melty cheese and fresh toppings are packed inside crunchy taco shells to make what we consider the ultimate choice in game day snackage.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
- In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until mixture has thickened. Remove from heat.
- To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup beef mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Taco, Sodium 500 mg, Sugar 0 g, TransFat 0 g
BEEF & BEAN -- OVEN TACOS
Tacos. We love tacos. The kids devour them. They love the crunchy mess. They love the flavors. They love to see how full they can make them. And they love to eat them on their special taco plates. (My mom gave us some for Christmas...GREAT gift!) I love the concept of making tacos in the oven...and melting the cheese over the top of the meat. Then piling on the toppings. I doubled up the beef-bean taco meat and stashed the other half in the freezer...I'm thinking about using it for stuffed peppers. Or another taco night. Or enchiladas. We'll see what kind of inspiration strikes (and what other ingredients I have on hand!) when I pull it out of the freezer in the near future. Below is the "doubled version" recipe for the taco meat. Half it, if you want just for this dinner. Make recipe as is, if you want to freeze some. Or if you have a large family. Or are feeding a lot of boys. You get the picture.
Provided by ElizabethKnicely
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Brown the ground beef with the chopped onion. Once browned, drain well. Stir in the black beans, taco seasoning, diced tomatoes and let simmer for 5 minutes.
- Line up 8 taco shells in a 7x11-inch baking dish.
- Spoon meat mixture into the taco shells. Top with a pinchfuls of cheese. Bake in the preheated oven for 10 minutes.
- Serve Beef & Bean Oven Tacos with side of veggies.
OVEN-BAKED TURKEY AND BLACK BEAN TACOS
Taco night has never been easier! These oven-baked turkey and black bean beauties come together fast and make clean-up a breeze.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add turkey and onion; cook 5 to 7 minutes, stirring frequently, until turkey is thoroughly cooked. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer 2 to 3 minutes, stirring frequently, until mixture is thickened. Remove from heat.
- Meanwhile, in medium bowl, mash beans with potato masher; stir in green chiles.
- To assemble, spread about 2 tablespoons bean mixture in bottom of each shell. Sprinkle each with 1 heaping tablespoon of the cheese and a heaping 1/4 cup turkey mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients.
Nutrition Facts : Calories 310, Carbohydrate 20 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 560 mg, Sugar 1 g, TransFat 0 g
OVEN-BAKED BARBECUE PORK TACOS
What could make barbecue blue corn tacos even better? Baking them so they're all hot and ready at the same time!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Stir; cook 2 to 3 minutes, stirring occasionally, until no longer pink in center. Stir in barbecue sauce; cook 2 to 3 minutes, stirring occasionally, until thickened. Transfer to medium bowl; cover to keep warm.
- Add beans to skillet; cook over medium heat 3 to 4 minutes, stirring frequently and mashing with spatula, until liquid reduces and mixture is heated through.
- To assemble, divide 1 cup of the cheese among shells. Top each with about 2 tablespoons bean mixture and heaping 1/4 cup pork mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with green onions.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 570 mg, Sugar 7 g, TransFat 0 g
OVEN TACOS
I found this recipe on Pinterest and tried it with my family tonight. They loved it, but I must warn you. I don't use canned refried beans, I use http://www.food.com/recipe/simple-and-easy-homemade-refried-beans-460636. In addition, I didn't mix them in because only 1/2 of my family likes them. I layered them into 1/2 the tacos and because I put them on the bottom, those shells ended up a bit soggy. If you choose to separate them like me, I suggest you layer them on top of the meat! Optional Condiments- Lettuce (shredded) Tomato (diced) Salsa Guacamole Sour Cream Olives, sliced
Provided by Cook4_6
Categories < 60 Mins
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- To make taco seasoning, mix all of the ingredients together. Store in an airtight container.
- Preheat the oven to 400 degrees.
- In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.
- Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
- Remove from the oven and top with any optional condiments for serving.
TEX-MEX OVEN-ROASTED CAULIFLOWER TACOS
Try our take on Tex-Mex Oven-Roasted Cauliflower Tacos in under an hour! There's no meat in these cauliflower tacos, but there are tasty taco flavors.
Provided by My Food and Family
Categories Vegetable Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Mix sour cream and salsa until blended.
- Whisk egg whites and hot sauce until blended. Add to cauliflower in large bowl; mix lightly. Add coating mix; toss until cauliflower is evenly coated.
- Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 25 min. or until cauliflower is tender and lightly browned.
- Spread sour cream mixture onto tortillas; top with cauliflower and cheese. Fold in half.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 11 g
'OVEN-FRIED' FISH TACOS
Take taco night to all new heights with our 'Oven-Fried' Fish Tacos recipe. These 'Oven-Fried' Fish Tacos are served with a zippy cabbage mixture.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2 tacos each
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Spray foil-covered baking sheet with cooking spray.
- Reserve 1/4 cup dressing for later use; brush remaining dressing onto fish, then shake with coating mix as directed on package.
- Place on prepared baking sheet.
- Bake 15 to 20 min. or until fish flakes easily with fork.
- Meanwhile, toss cabbage with onions, cilantro, aioli and reserved dressing.
- Cut fish lengthwise in half; place on tortillas. Top with cabbage mixture; fold in half.
Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 870 mg, Carbohydrate 39 g, Fiber 5 g, Sugar 7 g, Protein 27 g
OVEN-BAKED CHICKEN TACOS
This simple weeknight meal solution is easy on cleanup. Baking the tacos all together crisps the shells and melts the cheese, so they are on the dinner table with ease.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes on first side, without moving, until chicken is browned on bottom and releases easily from pan. Stir chicken; stir in taco seasoning mix and water. Heat to simmering. Reduce heat to medium; cook uncovered 3 to 5 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
- To assemble, spread about 1 rounded tablespoonful refried beans in bottom of each shell. Top each with about 1/4 cup chicken mixture. Sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted. Serve with favorite taco toppings, as desired.
Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 480 mg, Sugar 0 g, TransFat 0 g
OVEN BAKED TACOS RECIPE - (4.2/5)
Provided by mzander
Number Of Ingredients 6
Steps:
- Brown your ground beef and drain completely - then add refried beans, taco seasoning and tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish). Sprinkle the cheese on top and bake at 375°F for 10 minutes!
OVEN TACOS
Categories Beef
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees. In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving. For taco seasoning: In a small bowl, mix all together. Store in an airtight container.
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