Ingredients
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Olive oil — 1 tbsp
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Yellow onion, diced — 1 medium
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Rotisserie chicken, shredded — ~1 lb cooked meat
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Taco seasoning — 3–4 tsp
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Ranch dressing — 1/4 cup
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Stand-and-Stuff hard taco shells — 10 shells
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Refried beans — ~8 oz (from a 16 oz can)
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Grated cheese (cheddar & pepper jack or similar) — 8 oz
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Toppings (lettuce, diced tomatoes, sour cream, jalapeños, hot sauce, lime) — as desired
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Optional add-ins: Well-drained Rotel (diced tomatoes & green chilies) 1 cup and/or mild canned green chilies 2–4 tbsp
Instructions
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Preheat the oven to 400°F (200°C); place a rack in the center.
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Sauté onion: Heat olive oil in a skillet over medium heat. Add onion and cook ~5 minutes until translucent and lightly golden; season with a pinch of salt.
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Build filling: Add shredded chicken, taco seasoning, and ranch. Stir until coated and steamy. Optional: Stir in Rotel and/or green chilies. If dry, add 1–2 tbsp water; if wet, simmer 1–2 minutes to reduce.
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Prep shells: Lightly grease a 9×13-inch dish. Arrange 10 taco shells upright (use foil “bumpers” if needed).
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Bean barrier: Spread ~1 tbsp refried beans in the bottom of each shell.
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Fill & cheese: Divide warm chicken among shells (~2 heaping tbsp each). Top generously with grated cheese.
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Bake: Bake 8–10 minutes until cheese is bubbling and shell edges are toasty.
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Finish & serve: Add toppings (lettuce, tomatoes, jalapeños, sour cream, hot sauce). Squeeze lime over the top and serve immediately.
Notes
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Ultra-crisp tip: The bean layer keeps shells from getting soggy. Warm beans slightly to spread easily.
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Heat & juiciness: Rotel and green chilies add moisture and mild heat—drain well for maximum crunch.
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Cheese pull: Add a small extra sprinkle of cheese after baking; let residual heat melt it.
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Make-ahead: Prep filling up to 3 days ahead; rewarm before assembling.
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Gluten-free: Use certified GF hard taco shells and seasoning.
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Variations: Swap ranch for Greek yogurt + lime; add corn or black beans to the filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: ~300 kcal
- Sugar: ~2–3 g
- Sodium: ~450–600 mg
- Fat: ~16–18 g
- Saturated Fat: ~7–8 g
- Unsaturated Fat: ~9–10 g
- Trans Fat: 0 g
- Carbohydrates: ~24–28 g
- Fiber: ~3–4 g
- Protein: ~18–22 g
- Cholesterol: ~80–95 mg