|1 tbsp.||chili powder|
|1 tsp.||ground cumin|
|½ tsp.||kosher salt|
|1 tsp.||vegetable oil|
|1 lb.||boneless, skinless chicken breast, cut into ½-inch strips|
|1 cup||refried beans, heated|
|1 cup||Borden® Four Cheese Mexican Thick Cut Shreds|
|2 cups||shredded lettuce|
|½ cup||sour cream|
COMBINE the chili powder, cumin, and salt in a medium bowl. Add chicken and stir until the chicken is evenly coated.
HEAT oil in a medium skillet over medium heat until hot. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through.
HEAT taco shells as directed on package.
FILL each taco shell with 2 tablespoons refried beans, one eight of the chicken (about 2 tablespoons or 1½ ounces), 2 tablespoons cheese, ¼ cup lettuce, 1 tablespoons salsa and 1 tablespoon sour cream.