Perfect! If you want to make a Walking Taco Bake with shredded cooked chicken instead of ground beef, it’s actually even easier and lighter. Here’s an adapted recipe using shredded chicken:
Shredded Chicken Walking Taco Bake
Ingredients:
- 3 cups shredded cooked chicken (rotisserie chicken works great)
- 1 packet taco seasoning (or homemade: chili powder, cumin, garlic powder, paprika, salt)
- 1/2 cup water or chicken broth
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups crushed tortilla chips (or Doritos/Fritos)
- 1 cup salsa
- 1 cup shredded cheddar or Mexican blend cheese
- Optional toppings: sour cream, avocado, diced tomatoes, green onions, jalapeños
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the chicken: In a skillet, combine shredded chicken, taco seasoning, and 1/2 cup water (or broth). Heat for 3–5 minutes until well coated and warm.
- Mix the filling: In a large bowl, combine the seasoned chicken, corn, black beans, salsa, and half of the crushed tortilla chips.
- Assemble: Spread mixture in the prepared baking dish. Sprinkle the remaining crushed chips over the top and then the shredded cheese.
- Bake: Bake for 15–20 minutes, until cheese is melted and bubbly.
- Top and serve: Add any optional toppings like sour cream, avocado, or extra salsa right before serving.
✅ Tip: Using shredded chicken makes the bake faster because the chicken is already cooked. You can even use leftover chicken from the fridge or rotisserie chicken for a super quick dinner.
If you want, I can also make a super-crunchy “walking taco bag” style version using shredded chicken, so it mimics the original street-style walking taco even more.
Do you want me to make that version too?
