Ingredients:
– 12 Stand and Stuff Taco Shells I used Old El Paso
– 2 tablespoon olive oil
– 300g cooked chicken shredded
– 30g Spicy Taco Seasoning
– 1/2 cup onion diced
– 1 can diced tomato, fully drained
– 1 can chopped jalapeños, fully drained
– 1/2 can Refried Beans
– 2 cups Mexican Blend Cheese shredded
Instructions:
– Preheat oven to 200°C, and spray a baking dish with nonstick spray.
– Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
– 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, tomatoes (FULLY DRAINED), and jalapeños (FULLY DRAINED) – Reduce to simmer and allow to cook for 5-8 minutes.
– 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.
– Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
– Sprinkle each shell generously with shredded cheese, the more the better!
– Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
– Remove from the oven and top with sour cream, cilantro.
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