1-First: set your oven to 400°F and lightly spray a 9×13-inch baking dish with nonstick spray. This helps prevent sticking and ensures even cooking. Next, heat the olive oil in a medium skillet over medium heat to start building the flavors.

2-Once the oil is hot, add the diced onion and cook it for 2-3 minutes until it turns translucent and smells great. Then, stir in the shredded cooked chicken, taco seasoning, fully drained diced tomatoes, and fully drained diced green chiles. Let this mixture simmer for 5-8 minutes to blend the tastes.

3-Assembling and Baking the Tacos: Now, stand the 10 hard taco shells upright in the baking dish, arranging them so two fit on each side. Bake the shells alone for 5 minutes to make them extra crispy before adding fillings. After removing them from the oven, spoon 1 tablespoon of refried beans into each shell for a solid base.

4-Top each shell with the chicken mixture, filling it almost to the top, then sprinkle generously with the shredded Mexican blend cheese. Pop the dish back into the oven and bake for 7-10 minutes until the cheese melts and the shell edges turn golden brown. Finally, take it out and add any optional toppings like sliced jalapeños, sour cream, salsa, shredded lettuce, or chopped fresh cilantro.