🌮🔥 Happy Taco Tuesday, Fam! 🔥🌮

Tonight’s recipe? Weeknight taco sorcery. The kind that saves your sanity and delivers a full-blown flavor fiesta. The filling can be prepped ahead, so all you really have to do is crank the oven and get ready for greatness.

And don’t let the easy factor fool you — this one slaps. Instagram taco queen Diane Morrisey dreamed up these baked, hard-shell, stand-up beauties loaded with chicken, cheese, and full flavor-bomb energy. They’re melty, crispy, juicy… basically everything a Tuesday deserves.

👇 Dive in for cheesy, saucy, crunchy magic!

Cheers & hot sauce!
~ The Taco Tuesday Crew 🌶️✨

Recipe By: Diane Morrisey
Fun Fact: Hard taco shells took off in America after the 1940s, when restaurants patented early “taco holders,” making crispy, ready-to-fill tacos faster to serve — and wildly popular.

1 8oz block of room temp cream cheese, softened
1 pack hard shell stand up tacos
1/3 cup sour cream
1 cup chopped onion
1 cup chopped red bell pepper
2 cloves garlic chopped up
3 cups cooked chicken cut up
1/2 cup chopped scallions
2 cups shredded cheddar (plus more to sprinkle on top)
1/4 cup taco seasoning, we’re loving this Cholula smokey version!
3/4 cup salsa
1 small can chopped chili’s (I don’t drain)
1/2 tsp Salt
1/4 tsp pepper
1/4 cup chopped cilantro

1️⃣ Crank that oven to 400°F — let’s get things sizzling!

2️⃣ Sauté peppers, onions, and garlic in 1 tbsp olive oil until they’re soft, tender, and smelling like taco heaven.

3️⃣ Transfer everything to a big bowl, add the rest of your ingredients, and mix it all up into one giant flavor fiesta.

4️⃣ Stuff that delicious filling evenly into your hard taco shells — pack ’em nice and full.

5️⃣ Shower the tops with extra cheddar (mandatory) and bake for 10–12 minutes until melty and golden.

6️⃣ Pull them out and hit them with a sprinkle of chopped cilantro for fresh, zesty vibes.

7️⃣ Add your favorite toppings and get ready to crunch into pure Taco Tuesday bliss! 🌮✨

WATCH the VIDEO!