OLD EL PASO BAKED SPICY CHICKEN TACOS

Steps:

• Preheat oven to 400°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, tomatoes, and green chiles. 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. 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 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 items such as jalapenos, sour cream, cilantro, and salsa.
• Enjoy!
• Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
• If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.