Life is busy with school coming to a close for summer, sports, vacation, and everything in between. These baked chicken tacos have minimal ingredients (ones you may even have on hand) and come together so easily!
1 lb chicken breast, cubed
1 Tbsp olive oil
2 Tbsp taco seasoning
15 oz can black beans, drained and rinsed
10 oz can Rotel, drain about 1/2 the liquid
10 corn tortilla taco hard shells
1 cup shredded Mexican style or cheddar cheese
Preheat your oven to 375 degrees.
In a 9×13 baking dish add the cubed chicken, oil, and taco seasoning. Toss the ingredients to combine. Pour black beans and Rotel over the top as evenly as possible.
Bake for 25 minutes or until the chicken is cooked through.
Place taco shells into a 9×13 baking dish. With a slotted spoon, removing any liquid so the tacos don’t become soggy, scoop the chicken mixture into the shells. Sprinkle with cheese. Bake for an additional 15 minutes.
Top with your favorite toppings.