Super simple and quick dinner. You can kick up the heat on these versatile tacos or tone it down. I like to make the chicken filling ahead. Then, dinner is done is less than 20 minutes.
This recipe comes from "The Cookie Rookie" who says this is the #1 recipe on their site. I can see why! I think this will go into our rotation of favorite quick and easy meals.
Ingredients
1 Tablespoon olive oil
1/2 cup diced onion
1/2 pound shredded cooked chicken (Rotisserie chicken works well)
1 ounce taco seasoning mix - mild or spicy, your choice
1 can (14.5 ounce) diced tomatoes, drained
1 can (4.5 ounce) diced green chilies, drained
8 ounces (1/2 can) refried beans
10 Stand and Stuff Taco shells
2 cups Mexican blend shredded cheese
Instructions
Preheat oven to 400 degrees.
Spray a 9x13 inch pan with nonstick cooking spray.
Place diced tomatoes and green chilies in colander and allow to drain thoroughly, This step is very important so the tacos are not soggy.
Heat olive oil in skillet. Add onion and cook until translucent (about 4 minutes).
Add chicken, taco seasoning, tomatoes and green chilies. Stir to combine. Bring to boil and them reduce heat and simmer for 8-10 minutes.
Place taco shells in prepared baking pan, standing up. Bake for 5 minutes to crisp them up.
Remove from oven. Spoon 1 Tablespoon of beans in the bottom of each taco. Top with the chicken mixture, filling almost to the top. Generously sprinkle cheese over each taco.
Bake for 7 - 10 minutes or until cheese is melted and edges of shells are lightly browned.
Remove from oven and top with your favorite taco topping such as jalapenos, cilantro, sour cream, salsa, chopped tomatoes, lettuce or chopped avocados,
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