* ingredients:
° 1 tsp olive oil
° Half a pound of cooked chicken (I used cooked rotisserie chicken)
° 1 ounce of taco seasoning, click for homemade recipe!
° Half a cup of onion, cut into cubes
° 1 14.5 oz can diced tomatoes, fully drained
° 1 4.5 oz can chopped green bell pepper, fully drained
°10 Stand and Stuff Taco Shells I used the old El Paso
° 2 cups shredded mexican cheese
° Toppings like aged jalapeños, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!
* instructions :
* Preheat the oven to 400 Fahrenheit. Spraying 9×13 baking plate with nonstick spray.
* Heat olive oil over medium heat in a medium skillet.
Add onions to skillet and cook 2-3 minutes, or until onions are translucent and fragrant.
*Add chicken, taco seasoning, tomato (fully drained) and green pepper (fully drained) *See note. Stir until completely combined. Reduce the mixture and let it simmer for 5-8 minutes.
Place taco crusts in a standing baking dish. I was able to put 10 taco shells into the dish by adding 2 on each side.
* Bake the taco shells for 5 minutes on their own to allow them to soften. We take it out of the oven.
1 tablespoon of beans in bottom of each taco shell. Top the chicken mixture, almost to the top of each scallop.
* Sprinkle each crust generously with grated cheese, the higher the better!
* Bake for 7-10 minutes or until cheese is completely melted and edges of crust are browned.
* Remove from the oven and top with your favorite items such as jalapeno, sour cream, cilantro and salsa.
Enjoy !
