Makes 6 servings
12 extra-large hard taco shells
3 cups shredded cooked chicken, heated
1 teaspoon taco seasoning
1 1/2 cups refried beans, heated
3 cups shredded romaine lettuce
1 1/2 cups shredded Monterey jack cheese
1 cup guacamole
1 cup yellow cherry tomatoes, chopped
1. Preheat oven to 375°F. Place taco shells on a baking sheet and heat for 5 minutes. Remove from oven and set aside.
2. In a bowl, toss chicken with taco seasoning.
3. For each taco: Spread 2 tablespoons refried beans in bottom of a taco shell. Top with, in this order, 1 cup lettuce, 1 cup chicken, 2 tablespoons Monterey jack, and 1 heaping tablespoon guacamole. Divide chopped tomato evenly among tacos.
4. Arrange tacos on a platter and serve immediately.