Description
These Baked Chili Taco Boats combine hearty chili and crunchy taco shells for a fun and flavorful weeknight meal. Perfectly customizable with your favorite toppings, they promise a delicious dining experience for the whole family.
Ingredients
Scale
- Crunchy Taco Boats
- 1 lb lean ground beef (85-90% lean)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 cup beef broth (low-sodium)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 cup shredded cheese (sharp cheddar or Monterey Jack)
- Sour cream or Greek yogurt (for serving)
- Fresh salsa (for serving)
- Diced avocado or guacamole (for serving)
- Chopped fresh cilantro (for serving)
- Sliced jalapeños (for serving)
Instructions
- Preheat your oven to 375°F (190°C) and arrange your crunchy taco boats in a single layer on a baking sheet.
- In a large skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned. Drain any excess grease.
- Add the diced onion to the skillet with the browned beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the chili powder, cumin, oregano, garlic powder, onion powder, and cayenne pepper to the skillet. Stir and cook for about 1 minute to toast the spices.
- Pour in the diced tomatoes (undrained), tomato paste, and beef broth. Stir in the rinsed and drained kidney and black beans. Bring to a simmer, then reduce heat to low, cover, and let simmer for at least 15-20 minutes.
- Taste the chili and season with salt and black pepper as needed.
- Spoon the hot chili mixture into each crunchy taco boat, filling them about two-thirds full.
- Generously sprinkle shredded cheese over the chili in each boat.
- Place the baking sheet with the filled taco boats into the preheated oven. Bake for 10-15 minutes, or until the cheese is melted and bubbly, and the taco boat shells are golden brown and crispy.
- Carefully remove the baking sheet from the oven and let the taco boats cool for a minute before transferring them to serving plates. Garnish with your favorite toppings and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 boat
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: For maximum crunch, consider baking the empty taco boats for a few minutes before filling them. Customize with toppings like pickled onions or corn salsa for added flavor.