1/2 c. chopped onion
2 tbsp. butter
2 c. shredded, cooked chicken
1 (16 oz.) jar Old El Paso Taco Sauce, divided usage
1 (1 1/4 oz.) env. Old El Paso Taco Seasoning Mix
12 Old El Paso taco shells
Shredded lettuce
Diced tomato
Shredded cheese
Sour cream
Sliced ripe olives
Avocado slices

Preheat oven to 350 degrees. In a medium skillet saute onion in butter until translucent. Stir in chicken, 1 cup taco sauce and seasoning mix. Simmer, uncovered, over low heat 15 minutes.

Meanwhile, place taco shells on baking sheet and heat in oven for 5-7 minutes. Spoon chicken mixture into taco shells. Top with choice of lettuce, tomato, cheese, sour cream, ripe olives or avocado. Serve with taco sauce. Makes 12 tacos.

VARIATIONS:

BEEF TACOS: Substitute 1 pound ground beef, browned and drained or 2 cups shredded, cooked beef for chicken. Continue as directed above.

VEGETARIAN TACOS: Substitute 1 (16 ounce) can Old El Paso Vegetarian Refried Beans for chicken. After combining onion, beans, taco sauce and seasoning mix, cook over low heat until heated through. Continue as directed above.