2 cups shredded chicken (1 pint jar of canned chicken)
1/2 pkg taco seasoning
1 cup salsa
1/2 can black beans (drained and rinsed) optional
1 cup frozen corn optional
Shredded cheddar cheese
10 stand and fill taco shells (the old El Paso nacho cheese shells are fantastic)
Preheat oven to 425 degrees.
In a skillet, heat all ingredients except cheese and shells.
Spray a 9x13 baking dish with cooking spray. Line with taco shells. Spoon chicken mixture evenly into shells. Top with shredded cheese. Bake uncovered for 5-7 minutes until cheese is melted.
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