Baked Tacos with Three Fresh Salsas

Have you ever baked your tacos? I just started because Chris requested tacos for dinner a few weeks ago and it’s a game changer! Tacos taste THAT must better after they are toasted in the oven. The cheese melts which helps keep the meat and beans in place and the taco shells gets nice and crispy. They are a great way to feed a crowd because you can have them all ready at the same time so people can just grab their own taco and load it up with what they want.

I served baked tacos for dinner one night in Lake Chelan over the Fourth of July and Megan made not one, but THREE fresh salsas to go with them. I also served the Best Bean Dip by Two Peas & Their Pod (I just didn’t put any cheese on top), Simply Real Health’s Summer Slaw, and Watermelon Margs. Yum. The simple taco directions and three salsa recipes are below.

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BAKED TACOS

INGREDIENTS

• Organic Ground Chicken or Turkey
• Taco Seasoning (store bought or homemade)
• Black Beans
• Shredded Cheese
• Taco Shells (I like to use Siete Foods grain-free taco shells but this time I used blue corn and hint of lime taco shells to make it a little more 4th of July festive)
• Toppings! Megan’s homemade salsas, Greek yogurt, more cheese, cubed avocado, guacamole, hot sauce, Cole slaw, shredded lettuce, jalapeños etc

DIRECTIONS

1. Heat oven to 400 degrees.
2. Cook ground chicken or turkey. Add in some chicken broth or water then add taco seasoning and black beans and cook until liquid is absorbed.
3. Arrange the 12 corn tortillas in a 9×13 baking dish. Divide the ground chicken mixture evenly between the 12 tortillas. Add shredded cheese to each taco. Cook for 6-8 minutes or until desired crispiness. 
4. Top with all your favorite taco toppings.

CHUNKY BLACK BEAN SALSA

INGREDIENTS

• 2 avocados
• 2 tomatoes
• 1 bunch green onion finely chopped
• 1/4 bunch cilantro (or to taste)
• 2 cans black beans, drained and rinsed
• 1 can Rotel tomatoes, drained
• 1 can Mexican corn, drained
• 1/8 cup balsamic vinegar
• 1/4 cup olive oil

DIRECTIONS

1. Chop tomatoes, green onion, and cilantro.
2. Chop avocado last or right before serving so its doesn’t turn brown.
3. Put chopped veggies into a fun serving bowl and mix in black beans, Rotel tomatoes, and Mexican corn. In a small separate bowl, mix balsamic vinegar and olive oil and then pour over all other ingredients.
4. Steps #1 through #3 can be done ahead of time, but chop avocado last or right before serving so its doesn’t turn brown.
5. Mix well (but without smashing the veggies). Serve with corn chips (or baked tacos).

RESTAURANT STYLE SALSA

INGREDIENTS

• 1 28 oz. can whole tomatoes with juice
• 2 10 oz. cans Rotel diced tomatoes and green chilies
• 1/4 cup chopped onion
• 1 jalapeno
• 1 garlic clove, minced
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/2 cup or bunch cilantro

DIRECTIONS

1. Add all ingredients into blender and blend until salsa reaches desired consistency. Enjoy!

FOURTH OF JULY SALSA

Two peas & their pod came up with a great red, white and blue salsa to serve on the Fourth of July (or Memorial Day or Labor Day or all summer long). Made with blueberries, strawberries, and jicama its a festive addition with blue and white chips. Recipe linked here.