Step 1

Preheat the oven to 350 degrees F.

Step 2

Heat the olive oil is a large pan over medium high heat.

Step 3

Once heated through, add the chicken to the pan, season with 1/2 of the Taco Seasoning Packet and brown each side of the chicken in the pan (cooking for 4-5 minutes on each side).

Step 4

Mix the remaining taco seasoning packet with the 1 cup of water.

Step 5

Add the water to the pan, heat to a boil.  Reduce the heat to low, cover and simmer for 12-15 minutes.

Step 6

Remove the lid, shred the chicken and continue to cook in the uncovered pan to boil off the excess liquid (2-3 minutes) and then remove from the heat.

Step 7

Meanwhile, warm up the refried beans in a microwave safe dish to make them easier to spread.

Step 8

Then place the stand 'n stuff taco shells in a 9X I was able to prepare approximately 10 in my 9X13 pan.

Step 9

Then place approximately 2 Tbsp of the refried beans at the bottom of each crunchy taco shell.

Step 10

Place the shredded chicken on top of the beans in each of the crunchy shells and top with the shredded Mexican Cheese.

Step 11

Bake for 12-15 minutes.

Step 12

Top with the chopped cilantro and enjoy!