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Baked ground chicken tacos in a 9x13 baking dish with crispy corn shells, melted cheese, and seasoned ground chicken filling

Baked Ground Chicken Tacos

Crispy baked corn taco shells filled with boldly seasoned ground chicken, topped with melted cheese, and baked to golden perfection. A quick, family-friendly dinner ready in about 30 minutes with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken fresh preferred
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 0.5 tsp salt
  • 0.5 tsp garlic salt
  • 0.33 tsp garlic powder
  • 0.33 tsp onion powder
  • 0.33 tsp paprika smoked paprika adds extra depth
  • 0.33 tsp ground coriander
  • 0.33 tsp dried oregano
  • 0.33 tsp black pepper
  • 0.5 cup chicken broth low-sodium recommended; can substitute tomato sauce
  • 12 corn taco shells stand-and-stuff style recommended
  • 1.5 cups shredded cheese cheddar, pepper jack, or Mexican blend

Equipment

  • Medium skillet
  • 9x13 baking dish
  • Small bowl for spice blend
  • Spoon or spatula

Method
 

  1. Preheat oven to 400 degrees F. In a small bowl, combine chili powder, cumin, salt, garlic salt, garlic powder, onion powder, paprika, coriander, dried oregano, and black pepper. Set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add ground chicken and cook, breaking it apart, until fully browned with no pink remaining, about 6 to 8 minutes. Drain excess liquid if needed.
  3. Add the spice blend and chicken broth to the skillet. Stir to combine and simmer over medium heat for 3 to 4 minutes until the broth is absorbed and the chicken is well coated.
  4. Arrange 12 corn taco shells upright and snugly in a 9x13 baking dish. Divide the chicken mixture evenly between all 12 shells. Sprinkle shredded cheese over each filled taco.
  5. Bake at 400 degrees F for 6 to 8 minutes until shells are golden at the edges and cheese is fully melted. Watch closely after 6 minutes to prevent burning.
  6. Remove from oven and top with shredded lettuce, salsa, pico de gallo, guacamole, sour cream, or fresh cilantro. Serve immediately.

Notes

Substitute all spices with one packet of store-bought taco seasoning. Swap chicken broth for tomato sauce for a richer base. Ground turkey works as a substitute. Store chicken and toppings separately for up to 3 days. Assemble fresh before serving for best crunch.