Thursday, October 13, 2016


Baked Hot & Spicy Chicken Tacos
The very first time I ever ate a Taco was during my Mount Carmel days in Bangalore. My department conducted a 2 day food sale every year for the final year students which was a part of the final practical examination. So when our seniors hosted the sale, one of their menu items were a vegetarian taco and that was filled with a super delicious saucy kidney bean filling which was on my mind for weeks even after the event.
Baked Hot & Spicy Chicken Tacos
My very good friend from college Vasu came to my rescue with her sister's recipe notes for homemade taco shells and filling.All those recipes contained some ingredients that I could never ever find in Kannur. So those recipes went underground and never saw daylight again!
Baked Hot & Spicy Chicken Tacos
After coming to the US, my Taco craze was satified. There are so many different and easy ways that you can make or even assemble them. Readymade shells from Old El Paso are a life saver! You just have to pretty much bring all the filling ingredients together and simply assemble the Tacos. Tacos are perfect for parties, game days or even a simple dinner! I love how easy it is to have a Taco Bar at our parties,where the guests can assemble their own Tacos with the fillings of their choice.

Baked Hot & Spicy Chicken Tacos
Today, I have a different take on a regular Taco...a baked version. It uses Old El Paso Refried Beans, Old El Paso Taco Shells, Old El Paso Hot & Spicy Taco seasonings along with some cooked chicken thighs, Mexican cheese and other toppings . I found this recipe on Becky's site and decided to make it right away! The ease was the main deciding factor,not to mention the flavour combinations!
Baked Hot & Spicy Chicken Tacos

Baked Hot & Spicy Chicken Tacos Serves 8-10

1 tablespoon olive oil
8 ounces cooked chicken, shredded
1/2 yellow onion, diced
One 16 ounce can diced fire roasted tomatoes,drained well
One 4.5 ounce canned green chilies
One 1 ounce packet Hot & Spicy Taco seasoning
Half 16 ounce can refried beans
10 Stand & Stuff Taco shells
Mexican cheese
Sour Cream

Method: In a medium saute pan, heat olive oil over medium high heat and once it is hot, add the onions and saute till transparent, 3-4 minutes. Add the diced tomatoes, green chilies, Taco seasoning & shredded chicken. Mix well and simmer for 8 minutes.

Preheat oven to 400 F. Grease a 9 X 13 inch baking pan. Place the Taco shells in it and fill them with a tablespoon each of refried beans. Top them with the chicken mixture and then with cheese. Bake for 13-15 minutes or until the cheese is melted and the shells are a bit brown around the edges. Top with your favourite toppings and serve right away!

These Tacos were really flavourful and so easy to make! The filling can be made ahead of time,so it's just the last minute assembly that you need to do. Go ahead and make these for your next get together / game day / parties!  You can thank me later! :-)


prachi gupta said...

I love everything about this dish and these photos are just gorgeous!
Prachi Gupta

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