Crispy Beans and Rice Ten Minute Chicken Tacos

Crispy Beans and Rice Ten Minute Chicken Tacos

Try this new main dish adaptation of the popular Mexican rice and beans. Now in a taco bowl, it is sure to be a hit with the whole family!
  • 10 Minutes Prep
    10 Minutes Total
  • 8 Servings

Ingredient List

  • 1 Old El Paso™ Soft Tortilla Bowls
  • 1 package (10 oz) frozen cooked rice, heated as directed on package
  • 1/2 can (16-oz size) Old El Paso™ refried beans
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • Make it FRESH toppings, as desired (see below)


  1. Heat oven to 400°F. Line cookie sheet with foil. Place tortillas on cookie sheet.
  2. In large bowl, mix rice, 1/2 can of beans (reserve remaining half for another use), the taco seasoning mix, cheese and chicken, stirring well to combine. Divide mixture among tortillas.
  3. Bake 8 to 10 minutes or until mixture is well heated through and tortillas are golden brown. While tortillas are baking, prepare toppings. Serve tacos with toppings.

Expert Tips

  • Ideas for Make it FRESH toppings: fresh corn, sour cream, salsa, avocado chunks, chopped fresh cilantro, sliced jalapeño peppers, Sriracha sauce.
  • To truly make this a ten minute taco, use preshredded rotisserie chicken found in the supermarket.


Calories260(Calories from Fat100),Total Fat11g(Saturated Fat4 1/2g,Trans Fat0g),Cholesterol45mgSodium510mgTotal Carbohydrate24g(Dietary Fiber1g Sugars0g),Protein16g;% Daily Value*:Vitamin A2%;Vitamin C0%;Calcium15%;Iron8%; Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 1 Fat; Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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