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 of his plate because he did not read the instructions written on the front of the box. All these years, and he missed out.
I loved these tacos because they were 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. Feel free to 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 made taco night a little more inspired.
4 to 6 chicken breasts
1/2 packet taco seasoning
1 pouch Frontera Fajita Skillet Sauce
1 can diced green chiles
Place chicken breasts in a slow cooker. Add fajita skillet sauce, taco seasoning, and chiles. Cook on low for 6 hours.
Shred chicken with a fork.
Stand and Stuff taco shells
shredded cheese
diced red onion
salsa
sour cream
gaucamole
cilantro
shredded lettuce
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 oven for 15 minutes. Or until the cheese is melted. Top with lettuce, salsa, sour cream, guacamole, and cilantro.
Baked Tacos
Baked Tacos - i can't tell you how many people I know that didn't know that you are supposed to heat taco shells before you fill them. These tacos are all stuffed and baked, so all you have to do is top them.
Ingredients
- 4 to 6 chicken breasts
- 1/2 packet taco seasoning
- 1 pouch Frontera Fajita Skillet Sauce
- 1 can diced green chiles
Stand and Stuff taco shells
- shredded cheese
- diced red onion
- salsa
- sour cream
- gaucamolecilantroshredded lettuce
Instructions
- Place chicken breasts in a slow cooker. Add fajita skillet sauce, taco seasoning, and chiles. 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 oven for 15 minutes. Or until the cheese is melted. Top with lettuce, salsa, sour cream, guacamole, and cilantro.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
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.