Ingredients:
1 1/2 c. shredded chicken
1 c. corn (canned and drained)
1 c. black beans (canned and drained)
2 Tbs. Teriyaki sauce
1 1/2 c. shredded Farmer's Gouda cheese
White corn tortillas
Heat a skillet to medium heat. Combine the first four ingredients and cook for 4 minutes, stirring occasionally. Divide the Gouda evenly between four taco shells. Spoon the shredded chicken mixture evenly on top of the cheese.
The reason that I like to put the cheese underneath the chicken mixture is so that it gets melted and gooey and won't fall off on the top of the taco when you eat it. It is a great way to utilize the cheese when you have a taco with piping hot ingredients on top.
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