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Ingredients

12 corn taco shells 2 tablespoons canola oil ½ cup diced onion 2 cloves garlic, pressed 1 pound rotisserie chicken, meat pulled and shredded 1 (8 ounce) can tomato sauce 1 cup salsa, divided 1 (1 ounce) package taco seasoning 1 (15 ounce) can vegetarian refried beans 2 cups shredded lettuce 2 cups shredded Mexican cheese blend 1 cup chopped green and red bell peppers 1 cup diced tomatoes

Nutrition Info

277.4 calories carbohydrate: 21.3 g cholesterol: 48.8 mg fat: 12.6 g fiber: 3.7 g protein: 19.6 g saturatedFat: 5.2 g servingSize: - sodium: 768 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
Heat oil in a large skillet over medium heat, stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning, stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
Warm taco shells in the preheated oven for 3 to 5 minutes.
Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

12 tacos

This is a great recipe to use up leftover rotisserie chicken (or even turkey). You can have a fun \"Taco Bar Night\" with the kids or for a party.