We love tacos in our home. They usually make it into the weeknight rotation at least once every two weeks.

When the kids were little, I made then with ground beef. About 15 years ago, I switched to lean ground turkey with great success.

The only problem with serving tacos as a family meal is assembling them. Invariably, the first one through the line has to wait at the table for three to five minutes while the others prepare and dress their individual tacos.

That’s where this recipe comes in handy. As long as everyone likes chicken, onion, black beans, salsa and cheese, these can be made all at once in one pan and baked.

If you put the sour cream, lettuce, lime slices and cilantro on the table, everyone can sit down together to dine at the same time. Problem solved.

BAKED CHICKEN TACOS

Olive oil

1/2 cup onion minced

2 cups cooked, shredded chicken

1 cup black beans

1 cup salsa or diced tomatoes

1 to 2 tablespoons taco seasoning

12 hard shell tacos

1 cup shredded Mozzarella or Cheddar cheese

Sour cream, shredded lettuce, lime wedges

Cilantro for garnish

Preheat oven to 400 degrees. Line a 9x13-inch baking dish with foil or parchment paper.

Heat a little olive oil over medium heat in a large skillet. Add onions and cook for 3 to 4 minutes or until lightly golden. Add the chicken, black beans, salsa and taco seasoning. Cook 3 to 4 minutes, stirring occasionally.

Line taco shells in a baking dish. Spoon a few tablespoons of the chicken into each taco shell. Top with a sprinkle of cheese and bake for 12 to 15 minutes or until the cheese is melted. Serve with a dollop of sour cream, shredded lettuce and a squirt of fresh lime juice. Garnish with cilantro. Makes 12.

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