Loaded Chicken & Vegetable Baked Tacos
Ingredients
- 2 cups shredded cooked chicken
- 1 small onion chopped
- 1 cup corn kernels fresh, canned {drained} or frozen {thawed}
- 2 ribs celery chopped
- 2 cups chopped sweet peppers
- 1 cup refried beans {I used Old El Paso Vegetarian}
- 2 T taco seasoning
- 10 stand up taco shells {like Old El Paso}
- 5 thin sandwich slices of Pepper Jack cheese
- 1 cup grated sharp cheddar or 2% cheddar
- 1 tsp butter
- 1 T olive oil
- optional garnishes: shredded lettuce avocado, tomato, light sour cream
Instructions
- Saute onion, celery and peppers in olive oil and butter about 10 minutes until soft. Stir in corn.
- Mash beans with taco seasoning and divide mixture, spreading about 1 1/2 Tablespoons in the bottom of each taco shell.
- Top beans with 1/2 thin slice of pepper jack cheese, sauteed vegetables, then chicken and finally grated cheddar. Can be covered and refrigerated at this point for baking later.
- Bake at 350 degrees for 15-20 minutes until hot and melty. If dish has been refrigerated, baking time may be slightly longer.
- Top with shredded lettuce, diced tomato, avocado and/or a dollop of sour cream if desired