This baked taco dish has been my go-to for busy weeknights and casual gatherings ever since I adapted it from a late-night craving into a full family favorite. I remember the first time I tried lining those Stand 'N Stuff shells in a casserole dish: the shells stayed upright, the filling stayed juicy, and everyone loved the contrast between warm, melty cheese and crisp edges. It’s the kind of recipe that fills the kitchen with inviting, savory aromas and reliably earns second helpings.

I discovered this combination while cleaning out the fridge one Sunday afternoon — some ground beef, a can of black beans, and a packet of taco seasoning combined into something more than the sum of its parts. The gentle bake at the end gives the cheese the perfect melt and crisps the top edge of the shells without drying out the meat. It’s easy to scale up for a crowd and forgiving if you swap proteins or skip the cream cheese. I like it because it’s simple, quick, and hits that Tex-Mex comfort food spot every time.

Ingredients

• Hard taco shells (8-10): I recommend the Stand 'N Stuff style because they stand upright in the pan and hold more filling. Look for sturdy shells that advertise "stands up" or "stay crisp." You’ll need about 8 to 10 shells depending on how full you pack them.
• Black beans (1 cup): Use canned black beans, drained and rinsed. Rinsing removes excess sodium and prevents a metallic canned taste. Pat them dry on a paper towel so they don’t add extra moisture to the shells.
• Ground beef (1 lb): Use 80/20 for more flavor and juiciness, or 90/10 if you prefer less fat. Brown the meat well to develop savory caramelized bits that enhance the final flavor.
• Yellow onion (1 medium): Finely diced and cooked until softened; the onion integrates into the filling, providing sweetness and body. White or sweet onions work too.
• Taco seasoning (1 oz packet): A single packet keeps preparation quick; for homemade seasoning, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and a pinch of oregano work well.
• Diced tomatoes with green chilies (10 oz can): Use undrained to create the saucy base for the meat. The small bursts of green chili add a subtle heat and brightness.
• Beef broth (1/4 cup): Adds liquid to blend flavors and prevent the filling from drying; chicken broth or water may be substituted.
• Cream cheese (1 tablespoon, softened) — optional: Stirred in at the end to enrich the texture and add silkiness. It’s optional but recommended if you like a creamier bite.
• Cheddar cheese (1 1/4 cups, shredded): Sharp cheddar melts nicely and provides tang; a Monterey Jack or a blend works if you prefer milder flavor.

Instructions

Prepare the beans: Drain and rinse 1 cup of black beans thoroughly in a colander. Spread them on a paper towel-lined plate to remove surface moisture; this keeps the taco shells from becoming soggy once they’re assembled. Preheat and set shells: Preheat the oven to 400°F (204°C). Line 8 to 10 taco shells in a 9 x 13 inch casserole dish so they stand upright. Par-bake them: 5 minutes if using a light-colored dish or 3 minutes for a dark dish — this helps the shells crisp and warm before filling. Brown the meat and onion: In a large skillet over medium-high heat, cook and crumble 1 lb ground beef with the finely diced yellow onion for 8 to 10 minutes until the meat is cooked through and the onion is softened. Drain excess grease to avoid a greasy filling. Add seasoning and simmer: Stir in the 1 oz packet of taco seasoning, the 10 oz can of diced tomatoes with green chilies (undrained), and 1/4 cup beef broth. Bring the mixture to a brief boil for 1 to 2 minutes to marry flavors and then reduce to a simmer. Allow most of the liquid to evaporate so the filling stays moist but not soupy. Finish with cream cheese: Remove from heat and stir in 1 tablespoon of softened cream cheese until melted and incorporated. This step is optional but creates a silkier mouthfeel and helps the filling cling to the shells. Assemble tacos: Spoon a small layer of black beans into the bottom of each shell, then top with the seasoned beef mixture. Pack the filling evenly so each shell gets a balanced portion of beans and meat. Top with cheese and bake: Sprinkle 1 1/4 cups shredded cheddar evenly across the filled shells. Bake uncovered for 7 to 10 minutes until the cheese is melted and the shell edges are crisp to your liking. Serve with toppings: Remove from oven and add desired toppings such as salsa, sour cream, shredded lettuce, or diced avocado. Serve hot and encourage guests to customize their tacos.

Storage Tips

Store baked tacos in an airtight container in the refrigerator for up to 4 days. If you plan to freeze, assemble and freeze before the final bake: wrap the casserole dish tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When reheating, bake from thawed at 350°F for 10 to 15 minutes or until heated through. For best texture, reheat individual portions in a convection toaster oven if available; it restores crispness better than a microwave.

Ingredient Substitutions

Swap ground beef for 1 lb cooked, shredded chicken or 1 lb ground turkey for a lighter profile. Replace cream cheese with 2 tablespoons of plain Greek yogurt for tang and lower fat. For a vegetarian version, use crumbled firm tofu or a mix of roasted sweet potato and black beans. If you need gluten-free assurance, verify the taco shells are corn-based and labeled gluten-free; many commercially available shells are, but always check the label.

Serving Suggestions

Serve with a vibrant salsa, a dollop of sour cream or crema, shredded lettuce for crunch, and sliced avocado or guacamole for richness. A simple cilantro-lime rice or a crisp cabbage slaw complements the warm tacos nicely, as does a side of refried beans or corn salad. For presentation, garnish with chopped cilantro, a squeeze of lime, and a sprinkle of cotija or extra cheddar.

Cultural Background

These baked tacos are a Tex-Mex interpretation of traditional Mexican tacos, where the assembly and final crisping in the oven create a hybrid comfort dish that melds American convenience with Mexican-inspired flavors. The use of canned diced tomatoes with green chilies and a packet of seasoning reflects pantry-driven midcentury American adaptations, while the black beans and shredded cheddar nod to regional preferences. This style of baked taco became popular in home kitchens because it’s portable, easy to scale, and perfect for potlucks.

Seasonal Adaptations

In summer, swap in fresh diced tomatoes and roasted corn for a brighter, sweeter filling; in fall, add roasted poblano and caramelized onions for depth. For winter entertaining, incorporate warm spices like smoked paprika or a dash of ancho chili powder and serve with roasted winter squash on the side. Holiday gatherings are a great time to make a double batch and keep a taco bar with warm fillings and lots of fresh toppings.

Meal Prep Tips

Pre-cook the meat and onion mixture and store it in the refrigerator for up to 3 days or freeze for up to 3 months. Keep individual topping bowls (lettuce, avocado, sour cream, salsa) ready so assembly and bake take less than 15 minutes. If you’re prepping for the week, assemble unbaked tacos in a disposable foil pan and refrigerate; bake only when you’re ready to eat for maximum crispness and freshness.

These baked tacos are forgiving, fast, and endlessly tweakable. Whether you keep it classic with beef and cheddar or swap in seasonal produce and proteins, this approach delivers a satisfying result every time. Gather friends, lay out a toppings spread, and enjoy the simple joy of warm, cheesy tacos fresh from the oven.