I made a few modifications/suggestions, but I kept original recipe for alternate options. (See my notes/links.)
Ingredients:
- 1 tablespoon olive oil
- 1/2 pound cooked chicken, shredded (I used a rotisserie chicken.)
- 1 (1 ounce) packet Old El Paso Hot & Spicy Taco Seasoning (Use mild if you're serving kids, or make your own! This recipe makes a large batch so you can store for later use too! So FYI, use about THREE tablespoons per ONE pound of meat. In this oven baked taco recipe, you would use 1.5 tablespoons.)
- 1/2 cup onion, diced
- 1 (14.5 ounce) can diced tomato, DRAINED
- 1 (4.5 ounce) can mild 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 (I am not a fan of the canned refried beans. For an easy homemade black bean recipe, see notes at bottom of recipe.)
- 2 cups Mexican Blend Cheese, shredded (Buy a block and grate your own!)
- Toppings such as sliced jalapeños, sour cream, salsa, chopped cilantro, guac or avocado, shredded lettuce, or any of your favorite taco toppings!
Directions:
- Preheat oven to 400F. LIGHTLY spray a 9x13 baking dish with nonstick spray and set aside.
- Heat olive oil over medium heat in a medium skillet.
- Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, drained tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
- Spoon about 1 tablespoon (a thin layer) of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells.
- Sprinkle each shell generously with shredded cheese.
- Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with your favorite items such as jalapeños, avocado, sour cream, cilantro, and salsa. Serve with Mexican rice!
- Enjoy!
- ***TIPS: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
*www.thecookierookie.com
Easy Homemade Refried Black Beans
Ingredients:
2 cans black beans, drained
about 1/2 cup veggie or chicken broth
1/4 tsp. coriander
1/4 tsp. oregano
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
1/2 a lime, juiced (optional)
Directions:
In a sauce pan, combine all ingredients. Boil for 7-10 minutes or until beans are soft and broth has reduced. Toss mixture into blender or food processor and blend until smooth. If too thick, gradually add more broth/water.