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Baked Chicken Tacos

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.


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