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Baked Chicken Tacos

Crispy on the outside, gooey on the inside—these baked chicken tacos are loaded with savory beans, seasoned chicken, sweet taco sauce, and melty cheese, all baked to perfection in stand-and-stuff corn shells.

If you love tacos (who doesn’t?), but want a fuss-free way to make a batch that’s perfect for dinner or a party—this recipe is for you.

These oven-baked chicken tacos are hearty, flavorful, and ridiculously easy to make. No flipping, no crumbling shells, and no last-minute mess. Just layer, bake, and enjoy!

We start with Old El Paso Stand & Stuff corn shells—the secret to keeping everything upright and extra crispy. Inside each taco, we layer a rich bean mixture made with pinto beans, ranch-style beans, sweet BBQ sauce, onion, and a hint of brown sugar.

Then comes juicy shredded chicken, sautéed with taco seasoning and garlic. Top it off with sweet taco sauce, finely chopped onion, and a generous handful of shredded cheese.

Pop the whole dish in the oven and bake until everything is hot, bubbly, and golden. Serve with guacamole, chips and salsa, and extra taco sauce for dipping. These are so good, they might just replace taco night as you know it.

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp taco seasoning
• 1 tbsp olive oil

For the Bean Mixture:

• 1 (15 oz) can pinto beans, drained
• 1 (15 oz) can ranch-style beans
• 1/4 cup finely chopped onion
• 1 tbsp BBQ sauce
• 1 tbsp brown sugar

Tacos:

• 8 Old El Paso Stand & Stuff corn taco shells
• Sweet taco sauce (your favorite brand or homemade)
• 1/4 cup finely chopped white or red onion
• 1 1/2 to 2 cups shredded cheese (cheddar, Mexican blend, or Colby Jack)

For Serving:

• Guacamole
• Chips & Salsa
• Extra taco sauce
• Sour cream (optional)

Instructions:

1. Cook and Shred the Chicken

Heat olive oil in a skillet over medium heat. Add the chicken breasts and season with garlic powder, onion powder, and taco seasoning. Cook until fully done, flipping halfway through, about 6–8 minutes per side depending on thickness.

Remove from heat and shred the chicken using two forks or a hand mixer. Set aside.

2. Make the Bean Mixture

In a bowl, combine drained pinto beans, ranch-style beans, chopped onion, BBQ sauce, and brown sugar. Stir well to combine. You can mash the beans slightly for a smoother texture or leave them chunky.

3. Assemble the Tacos

Preheat your oven to 375°F (190°C).

Place 8 stand-and-stuff taco shells upright in a 9×11 baking dish. Layer each shell with:

1. A spoonful of the bean mixture
2. Shredded chicken
3. A drizzle of sweet taco sauce
4. A sprinkle of chopped onion
5. Shredded cheese on top

4. Bake

Bake uncovered for 12–15 minutes, or until the cheese is fully melted and the shells start to crisp up at the edges.

5. Serve

Serve hot with a side of guacamole, extra beans, chips and salsa, or your favorite toppings. These tacos are great for feeding a crowd or meal prepping lunch for the next day!

Why You’ll Love These Baked Tacos:

✔️ Super easy, one-pan meal
✔️ Crunchy, cheesy, and full of flavor
✔️ No shell breakage while assembling
✔️ Perfect for game day, potlucks, or weeknight dinners
✔️ Easy to customize with your favorite toppings or proteins

Optional Add-Ins or Swaps:

• Use ground beef or rotisserie chicken for a shortcut
• Swap beans for refried beans or black beans
• Add in corn, diced tomatoes, or jalapeños for more texture
• Make them vegetarian by skipping the chicken and doubling the bean mixture

Save this recipe for your next taco night—it’s the kind of meal that brings everyone to the table and keeps them coming back for seconds!