🌎 The World Cookbook

1 box Old El Paso™ Taco Shells
4 cups chopped or shredded cooked chicken
1 cup red chile sauce
1 15-ounce can black beans, drained and rinsed
1 tablespoon Mexican Spice Mix or taco seasoning
2 cups shredded cheddar pepper jack, or crumbled cotija cheese
Optional toppings:
1/4 head of green cabbage or crisp lettuce very thinly shaved
1/2 medium red onion sliced very thin
1 cup cilantro chopped
2 avocados chopped or sliced thin
2 limes cut into wedges

Preheat the oven to 400°F. Place the taco shells in a 9x13 pan. Combine the chicken, red chile sauce, black beans, and Mexican spice mix in a large saucepan over medium-high heat. Stir frequently and heat just until the chicken is warm, about 5 minutes. Divide the filling between the taco shells. Sprinkle generously with cheese and bake again, just until the cheese has melted, about 3-5 minutes. Top each taco with the toppings of your choice.