Meal under $10: Oven baked spicy chicken tacos


Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 10 tacos for approx. $9.50

1 tablespoon olive oil
1/2 pound cooked chicken, shredded
1 (1 ounce) packet Old El Paso Hot & Spicy Taco Seasoning
1/2 cup onion, diced
1 (14.5 ounce) can diced tomato, drained
1 (4.5 ounce) can Old El Paso Chopped Green Chiles
10 Old El Paso Stand and Stuff Taco Shells
1/2 (16 ounce) can of Old El Paso Refried Beans
2 cups Mexican Blend Cheese, shredded

Optional Toppings – Old El Paso sliced jalapeno, fresh chopped jalapeno, sour cream, salsa, hot sauce, chopped cilantro, shredded lettuce, or any of your fave taco toppings


Preheat oven to 400 degrees. Spray a 9×13 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 to 8 minutes.

Place the taco shells in the baking dish, standing up. (Becky was able to fit 10 taco shells in the dish by adding 2 on each side.)

Spoon 1 tablespoon of beans into the bottoms 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 to 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.

Tip – Drain tomatoes completely so tacos don’t get soggy.

This recipe is courtesy partner site