Ingredients
- 1/2 tablespoon olive oil
- 1/2 pound cooked chicken shredded
- 1/2 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoons ground cumin
- 1 10 ounce can Rotel® Original Diced Tomatoes and Green Chilies
- 10 Hard tortilla shells
- 1 16 ounce can Rosarita® Traditional Refried Beans
- 2 cups Mexican Blend Cheese shredded
Toppings:
- Tomatoes
- Sour cream
- Salsa
- Cilantro
- Avocado
- Jalapeno
Instructions
- Preheat oven to 400F.
- Prepare a 9×13 baking dish, by spraying it with nonstick spray. Set aside
- Heat Rosarita® Traditional Refried Beans in a medium saucepan over medium heat, stirring until heated through.
- Heat olive oil over medium heat in a medium skillet, and add chicken, all seasonings, and fully drained can of Rotel® Original Diced Tomatoes and Green Chilies.
- Stir to combine fully, then reduce heat and cook at a simmer for 4-5 minutes, until liquid is all gone.
- Place the taco shells in the baking dish.
- Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
- Evenly distribute Rosarita® Traditional Refried Beans into the bottom the 10 taco shells.
- Evenly distribute the chicken mixture into each taco shell.
- Sprinkle each taco generously with shredded cheese.
- Bake for 7-10 minutes or until cheese is fully melted and bubbly.
- Remove from the oven and top with your favorite toppings
Notes
TIPS: Drain the tomatoes completely to help the taco shells to not get soggy while baking! Substitutions: Use taco seasoning in place of the spices
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