Categories: Mexican
Ingredients
- 1 tablespoon olive oil
- 1/2 pound cooked chicken, shredded
- 1 (1 ounce) packet Old El Paso Hot & Spicy Taco Seasoning
- 1/2 cup onion, diced
- 1 (14.5 ounce) can diced tomato, drained
- 1 (4.5 ounce) can Old El Paso Chopped Green Chiles
- 10 Old El Paso Stand and Stuff Taco Shells
- 1/2 (16 ounce) can Old El Paso Refried Beans
- 2 cups Mexican Blend Cheese, shredded
- Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!
Directions
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Preheat oven to 400F. Spray a 9×13 baking dish with nonstick spray and set aside.
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Heat olive oil over medium heat in a medium skillet.
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Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
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Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
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Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
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Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
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Sprinkle each shell generously with shredded cheese, the more the better!
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Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
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Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
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Enjoy!