Red Chile Chicken and Black Bean Tacos
Servings: 4 -5 servings
  • 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
  1. 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.
  2. 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. Enjoy!

You can use a rotisserie chicken to make these tacos even simpler. Or you can cook and shred your own chicken with very little effort by using the crock-pot or pressure cooker.