Skip to Content

Baked Tacos

Share this post

I love these tacos because they are easy to throw together and easy to pick up and eat. These Baked Tacos make Taco Night a little more inspired.

baked tacos recipe

I sometimes get stuck in a rut when it comes to dinner. I don’t really make the same things over and over, but I do occasionally lack inspiration. How many ways can I make tacos? One afternoon, I needed to feed my family dinner and I found myself standing in front of my pantry hoping to be inspired. I grabbed the first three things that I could find and threw them all in a slow cooker. The result? A really delicious start to dinner.

I love a crispy taco, but my husband is convinced that he doesn’t. I got the idea of a baked taco from Pinterest, and guess what? My husband does in fact love a crispy taco. Turns out, he had never actually made them crispy. He never baked them, he had been eating them straight from the package. 10 years of marriage, and he has been leaving the hard taco shells off his plate because he did not read the instructions written on the front of the box. All these years, and he missed out.

Why You Will Love This Recipe //

  • They are easy to throw together and easy to pick up and eat. I try really hard to make what we eat from scratch, but even with my best of intentions, it doesn’t always happen.
  • You can make your own sauce or taco seasoning, but this particular combination really was delicious.
  • These would be great for a kid’s birthday party. Or any party, really. Baking tacos like this will make Taco Night a little more inspired.
  • It involves your slow cooker, so you can prep the tacos and then walk away.
  • If you’ve never baked your taco shells, this recipe might rekindle your love for these Mexican treats.
baked tacos recipe

Ingredients //

  • 4 to 6 chicken breasts
  • 1/2 packet of taco seasoning
  • 1 pouch Frontera Fajita Skillet Sauce
  • 1 can diced green chilis
  • Stand and Stuff Taco Shells
  • shredded cheese
  • diced red onion
  • salsa
  • sour cream
  • guacamole
  • cilantro
  • shredded lettuce
baked taco recipe

How To // The Steps

Step 1: Place chicken breasts in a slow cooker. Add fajita skillet sauce, taco seasoning, and chilis. Cook on LOW for 6 hours.

baked taco recipe

Step 2: Shred chicken with a fork or 2.

baked tacos recipe

Step 3: Place taco shells in a casserole dish. (Turn the oven on to 375°F)

baked taco recipe

Step 4: Add shredded chicken to the taco shell.

baked taco recipe

Step 5: Add some red onions.

baked taco recipe

Step 6: And a generous sprinkling of cheese.

baked tacos recipe

Step 7: Bake in the preheated oven for 15 minutes or until the cheese has melted. Top with lettuce, salsa, sour cream, guacamole, and cilantro.

baked taco recipe

What To Serve With Baked Tacos //

While the obvious choices of beans and rice are no doubt delish, may I submit for your approval these “fancier” side dishes:

Mexican Avocado Chicken Salad – This Mexican Avocado Chicken Salad with Honey Cilantro Dressing is loaded with a colorful and flavorful blend of avocado, veggies, corn, beans, and crunchy tortillas. Tossed with a homemade honey-cilantro dressing, this chopped salad is a total crowd-pleaser.

Pork Tenderloin and Mexican Quinoa with Honey Habanero Dressing – Ignore the bit about pork tenderloin and focus on the quinoa. This is exactly what I want to eat on a hot summer evening. The salad is crisp and refreshing. Sweet and tangy. With a touch of floral heat from the habanero pepper. 

Mexican Chocolate Cake with Mascarpone Frosting – And for dessert is this deep and dark chocolate cake with just a touch of heat. Topped with cinnamon mascarpone frosting.

baked taco recipe

FAQs //

Can I cook this on HIGH?

Yes. Cooking on LOW lets the flavors develop more fully but if time is an issue, you can set your slow cooker to HIGH and have the chicken done in approximately 3 hours. Bear in mind slow cookers vary in their wattage so be sure to check on it occasionally to ensure you’re not overcooking the chicken. The internal temperature should be 165°F. Once you shred it, let the chicken sit in the juices to absorb some of that flavor.

Hey, what slow cooker do you have? Looks luxe.

It’s a Cuisinart. It is sort of luxe. I like that you can brown in it.

What can you use instead of 1 pouch Frontera Fajita Skillet Sauce?

You can use salsa, or enchilada sauce. Pretty much anything that is wet.

How To Store Baked Tacos //

As you probably guessed, you are not going to store these tacos as tacos but as their components. The unused taco shells can be stored in an airtight container. They will last for up to 4 days in the fridge. The toppings can also be stored in their own airtight container. These perishable ingredients should keep for 2 days. The shredded chicken should also get its own container. It should last for up to 4 days.

Baked Tacos

bakedbree
I love these tacos because they are easy to throw together and easy to pick up and eat. These baked tacos make Taco Night a little more inspired.
No ratings yet

Ingredients
  

  • 4 to 6 chicken breasts
  • 1/2 packet of taco seasoning
  • 1 pouch Frontera Fajita Skillet Sauce
  • 1 can diced green chilis
  • Stand and Stuff taco shells
  • shredded cheese
  • diced red onion
  • salsa
  • sour cream
  • guacamole
  • cilantro
  • shredded lettuce

Instructions
 

  • Place chicken breasts in a slow cooker. Add fajita skillet sauce, taco seasoning, and chilis. Cook on LOW for 6 hours. Shred chicken with a fork.
  • Place taco shells in a casserole dish. Add shredded chicken to the taco shell. Add some red onions and a generous sprinkling of cheese. Bake in a preheated 375°F oven for 15 minutes or until the cheese is melted. Top with lettuce, salsa, sour cream, guacamole, and cilantro.
Tried this recipe?Let us know how it was!
Recipe Rating




Lawnmower Tacos | Baked Bree

Sunday 7th of November 2021

[…] Baked Tacos […]

dc

Thursday 12th of June 2014

Love a baked taco and those frontera sauces are killer!

bakedbree

Monday 16th of June 2014

Yes they are!

Elena

Thursday 13th of March 2014

Just made the chicken for these tacos, and boy is it yummy. We'll probably make half hard shell and half soft since the kids like soft tacos. I can see the chicken being very versatile.

bakedbree

Friday 14th of March 2014

Thanks! I love this for dinner. So easy and everyone lives it.

Brooks

Monday 29th of April 2013

Bree, I'm loving the simplicity with which the meal comes together. I love cripsy tacos, but sometimes the notion of frying up the shells (and the spitter-spatter cleanup) is less than inspiring. Thanks for sharing the recipe!

bakedbree

Monday 29th of April 2013

You are very welcome Brooks!

Dee Dee

Friday 19th of April 2013

My chicken filling was so wet, it soaked through the taco shells while baking and they fell apart. We all loved the filling, but will probably heat the shells separately next time to avoid that problem.

bakedbree

Monday 22nd of April 2013

Sorry about that, but that didn't happen to me.