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Spicy Chicken Tailgate Tacos

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Spicy Chicken Tailgate Tacos
  • Prep 15 min
  • Total 30 min
  • Servings 10
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Give a little extra heat to your game day with these oven-baked spicy chicken tacos. Easy to make and perfect for a crowd, no one will be mad when they see you bring these tacos to the tailgate.
Updated May 26, 2022

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound cooked chicken, shredded (I used cooked Rotisserie chicken)
  • 1 packet (1 oz) Old El Paso™ Hot & Spicy Taco Seasoning Mix
  • 1/2 cup onion, diced
  • 1 (14.5 ounce) can diced tomato, drained
  • 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
  • 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 1/2 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 2 cups Mexican Blend Cheese, shredded
  • Toppings such as 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!
Make With
Make With
Old El Paso

Steps

  • 1
    Preheat oven to 400°F. Line a 9x13 baking dish with foil. (I originally made this by spraying the pan with non stick spray. That is totally fine to do, but using foil can help in keeping the shells crisp.)
  • 2
    Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
  • 3
    Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
  • 4
    Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better!
  • 5
    Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
  • 6
    Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
  • tip 2
    If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso™ Taco Seasoning. Just as delicious!

Nutrition

Nutrition Facts are not available for this recipe
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