Ingredients:
1/2 tablespoon olive oil
1/2 pound shredded cooked chicken
1/2 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
10 oz can Rotel Original Sliced Tomatoes and Green Chili
10 hard tortilla shells
1 16 oz Rosarita Classic Beans
2 cups shredded mexican cheese
Topping :
Tomato
essour creamsalsa
coriander
avocado
jalapeno
Instructions
-Heat oven to 400 degrees F .Preparing a 9 by 13 baking dish by spraying it with non-stick spray. sit aside
-Heat Rosarita Traditional Beans in a medium saucepan over medium heat, stirring, until heated through.
-Heat olive oil over medium heat in a medium skillet, add chicken, all seasonings and drained whole can of original chopped rutile tomatoes and green peppers.
Stir well, then reduce the heat and simmer for 4-5 minutes, until the liquid is completely gone.Place the taco crusts in the baking dish.
-Bake the taco shells for 5 minutes on their own to allow them to crisp up. We take it out of the oven.Evenly distribute the recooked traditional Rosarita beans in the bottom ten taco shells.
-Spread the chicken mixture evenly into each taco shell.Generously sprinkle shredded cheese over each taco.Bake for 7-10 minutes or until cheese is completely melted and bubbles form.
-Remove from the oven and place your favorite toppings on top
Enjoy !