Crispy Baked Chicken Tacos with Cheesy Mexican Filling

• ▢ 1 lb chicken breast, cubed
• ▢ 1 tbs olive oil
• ▢ 2 tbs taco seasoning
• ▢ 15 oz can black beans, drained and rinsed
• ▢ 10 oz can Rotel, partially drained
• ▢ 10 corn tortilla taco shells
• ▢ 1 cup shredded Mexican style cheese

• Preheat the oven to 375°F (190°C).
• In a 9×13-inch baking dish, combine the cubed chicken, olive oil and taco seasoning. Stir to coat the chicken evenly. Add the drained black beans and the partially drained Rotel on top. Bake for about 25 minutes, or until the chicken is cooked through.
• Place the corn taco shells in a separate 9×13-inch baking dish. Using a slotted spoon to leave behind excess liquid, scoop the chicken and bean mixture into the shells. Top each with shredded Mexican-style cheese. Return to the oven and bake another 15 minutes, until the shells are crisp and the cheese is melted.
• Remove from the oven and add your favorite toppings—such as lettuce, salsa, sour cream or avocado. Serve hot and enjoy.

Nutrition