Take-out Tuesday, Loaded Chicken & Vegetable Taco Bake

These tacos are lighter than your average tacos because not only are they made with chicken, they are loaded with vegetables

I used onions, sweet peppers and celery, but you can use any vegetables you  like, clean out your fridge!

If you’re using leftover cooked vegetables you can skip the saute part

I added drained canned corn to the vegetables once they were cooked and filled the bottoms of the taco shells with refried beans, seasoned with taco seasoning

The beans act as sort of a “glue” to hold the chopped veggies

These stand up shells {Stand and Stuff Old El Paso} are perfect for baked tacos, with a wide, flat base, and no pre-cooking necessary

They are gluten free and  only 65 calories each

I topped the beans with a thin slice of pepper jack for another layer of flavor

Next the veggies

Next the chicken, cooked and shredded

I used leftover grilled chicken, but Rotisserie chicken from the deli is an easy option

And finally, a sprinkle of grated sharp cheddar, opt for 2% cheese if you prefer

Each taco is a meal in itself!

10 shells fit perfectly in a 9″ x 13″ baking dish

These tacos can be assembled ahead of time, stashed in the refrigerator for baking later

Loaded Chicken & Vegetable Baked Tacos

Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Tex-Mex
Servings 10 tacos


  • 2 cups shredded cooked chicken
  • 1 small onion chopped
  • 1 cup corn kernels fresh, canned {drained} or frozen {thawed}
  • 2 ribs celery chopped
  • 2 cups chopped sweet peppers
  • 1 cup refried beans {I used Old El Paso Vegetarian}
  • 2 T taco seasoning
  • 10 stand up taco shells {like Old El Paso}
  • 5 thin sandwich slices of Pepper Jack cheese
  • 1 cup grated sharp cheddar or 2% cheddar
  • 1 tsp butter
  • 1 T olive oil
  • optional garnishes: shredded lettuce avocado, tomato, light sour cream


  • Saute onion, celery and peppers in olive oil and butter about 10 minutes until soft. Stir in corn.
  • Mash beans with taco seasoning and divide mixture, spreading about 1 1/2 Tablespoons in the bottom of each taco shell.
  • Top beans with 1/2 thin slice of pepper jack cheese, sauteed vegetables, then chicken and finally grated cheddar. Can be covered and refrigerated at this point for baking later.
  • Bake at 350 degrees for 15-20 minutes until hot and melty. If dish has been refrigerated, baking time may be slightly longer.
  • Top with shredded lettuce, diced tomato, avocado and/or a dollop of sour cream if desired
Keyword baked tacos, chicken vegetable tacos, loaded tacos, taco casserole, tacos


๐ŸŒฎ   ๐ŸŒฎ   ๐ŸŒฎ   ๐ŸŒฎ   ๐ŸŒฎ

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23 Responses to “Take-out Tuesday, Loaded Chicken & Vegetable Taco Bake”
  1. Mary says:

    Olรฉ Jenna! Your tacos look like a delicious and easy option for summer dining! Hope your Mother’s Day was wonderful. โ™ฅ

  2. YUM….They look delish!

  3. I’d like to give an award to whomever invented flat taco bottoms! These look really tasty! I like the prep ahead ability too.

  4. Kitty says:

    Yes, these are a meal in themselves, and I like how you prepare them and then bake them. I’m going to look for those Stand ‘n Stuff taco shells, Jenna.

  5. Cyndi Raines says:

    What a great idea! DELISH! Pinned!๐Ÿ˜‰

  6. Sharon Mann says:

    What a fun and delicious looking treat! Happy day Jenna!

  7. Jenna, that is an awesome looking dish! I love a dish that can be prepared ahead and baked later!

  8. Jill Kuhn says:

    I like how you bake them in the oven! They look delish, Jenna! ๐Ÿ‘๐ŸŒฎ

  9. This looks so good! Of course I am starving right about too! LOL! I love tacos and I love different kinds. Boy this would be a great way to use up some leftovers too. Hugs and blessings, Cindy

  10. Lynn says:

    Sounds good, I love the stand up shells:@)

  11. Miz Helen says:

    Your Tacos look so pretty, and this is the best way to make tacos for a crowd! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen

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