Preheat oven to 220°C / 200°C fan-forced. Place taco shells in a baking dish (they should just fit snugly into dish).
Heat oil in a large frying pan over medium heat. Cook onion, stirring, for 3-4 minutes or until softened. Add taco seasoning. Cook stirring, for 1 minute or until fragrant. Add chicken, tomatoes and beans. Bring to the boil. Reduce heat and simmer, uncovered, for 2-3 minutes or until thickened and warmed through.
Divide chicken mixture amongst taco shells. Sprinkle with Mexican Style cheese. Bake for 12 minutes or until cheese melts and shells are golden and crisp. Serve scattered with avocado and coriander and lime wedges.
Tips & Hints:
Using a pre-cooked roast chicken from the supermarket or chicken store makes means family dinner on the table in 30 minutes. Easily shred the chicken using two forks or by hand.
If you prefer, you could use chicken mince instead of the pre-cooked roast chicken. Add it to the frying pan after the onion in step 2. Cook until the mince is cooked through.
Perfect Italiano™ 4 Cheese Melt works well in this recipe too.
These 10 ways to use up flour tortillas mean that you'll never have leftovers that go to waste. Get great tortilla recipe ideas, from a full meal of chicken enchiladas to quick and easy tortilla chips.
In partnership and featuring recipes from Perfect Italiano.