Easy Oven Baked Spicy Chicken Tacos

1 T. olive oil
1/2 pound cooked chicken, shredded
1 packet Old El Paso Hot & Spicy Taco Seasoning
1/2 cup onion, diced
1 (14.5 ounce) can diced tomato, drained
1 (4.5 ounce) can chopped green chiles
10 Old El Paso Stand and Stuff Taco Shells
1/2 (16 ounce) can refried beans
2 cups mexican blend cheese
Toppings such as jalapenos, sour cream, salsa, cilantro, olives, lettuce, etc.

Preheat oven to 400 degrees. Spray a 9x13 baking pan and set aside.

Heat olive oil over medium heat in a skillet. Add onion and cook for a few minutes until onion is translucent.  Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to fully combine. Reduce to simmer and allow to cook for 5-8 minutes.

Place the taco shells in the baking dish, standing up. Spoon 1 T. of beans into the bottom of each shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each with a generous amount of cheese.

Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.

Remove from oven and serve with your favorite toppings.

***be sure to drain the tomatoes completely so the shells don't get soggy.