INGREDIENTS

  • 1 tablespoon olive oil
  • 1 cooked Rotisserie chicken, shredded 
  • 1 ounce Taco Seasoning (I use Spiceology)
  • 1 onion diced
  • 1 can diced tomato,  fully drained
  • 1 can Chopped Green Chiles, 4.5 oz., fully drained
  • 1 can corn, drained
  • 10 Stand and Stuff Taco Shells
  • 1 can black beans, drained & rinsed
  • 2 T cilantro
  • 2 cups Mexican Blend Cheese shredded

ADD TOPPINGS SUCH AS JALAPENOS, SOUR CREAM, SALSA, CHOPPED CILANTRO, SHREDDED LETTUCE, OR AVOCADO BEFORE SERVING.

INSTRUCTIONS

– Preheat oven to 400F. Spray a 9×13 baking dish with nonstick spray.

 

– 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.

 

– Stir in the chicken, taco seasoning, tomatoes, corn, and green chiIes. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.

 

– Place the taco shells in the baking dish, standing up.

 

– Bake the taco shells for 4-5 minutes by themselves to allow them to crisp up. Remove from the oven.

 

– 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 and cilantro.

 

– Bake for 7-10 minutes or until cheese is fully melted.

 

Remove from the oven and top with your favorite toppings.

 

Enjoy!