Ingredients:
Yields 10
1 Tbsp olive oil
1/2 lb chicken, cooked, shredded
1 oz. packet Old El Paso Hot & Spicy Taco Seasoning
1/2 C onion, diced
1 14.5 oz. can diced tomato, drained
1 4.5 oz. can Old El Paso Chopped Green Chiles
10 Old El Paso Stand and Stuff Taco Shells
8 oz. Old El Paso Refried Beans
2 C Mexican Blend cheese, shredded
toppings: such as sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce,
or any of your favorite taco toppings
Directions:
Preheat oven to 400 F degrees. Spray a 9x13 baking dish with non-stick cooking spray.
In a medium skillet, heat olive oil, over medium heat.
Add onion. Cook for 2-3 minutes, or until translucent and fragrant.
Add chicken, taco seasoning, tomatoes, and green chiles. Stir to combine.
Reduce heat and simmer for 5-8 minutes.
Place taco shells in baking dish, standing up.
Spoon 1 Tbsp beans into bottom of each shell.
Top with chicken mixture, almost to the top of each shell.
Sprinkle each shell generously with shredded cheese.
Bake for 12-14 minutes, or until cheese is melted and edges of shells are browned.
Top with your favorite toppings.
