Baked Spicy Chicken Tacos

This recipe was featured in our 2022 Recipe Calendar for March.

Ingredients:

2 tbsp olive oil

1/2 cup diced onion

1 lb cooked chicken, shredded (or you can shred your own)

1 oz Old El Paso Taco Seasoning (they suggested Spicy but I'm not big on spice!)

14.5 oz can diced tomatoes with chilis

2 cups of black beans

2 cups Mexican blend shredded cheese

Hard taco shells - easiest with the ones that have the flat bottoms

Instructions:

Preheat oven to 400 degrees F. 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, and tomatoes. 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. Place 1 tablespoon of beans into the bottom of the shells (I used a butter knife to spread it across the whole bottom of the shell). Top with the chicken mixture, almost to the top of each shell. 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 taco toppings (we did diced tomatoes).