Preheat oven to 400 degrees F. Line up taco shells in a large, greased 13x9-inch baking dish.
Heat a large skillet over medium-high heat, and add the shredded chicken, salsa and taco seasoning. Stir to combine and simmer for 5-6 minutes or until the liquid is mostly evaporated/incorporated.
Meanwhile, bake the taco shells for 5 minutes in the 400 degree oven to crisp them up.
Spoon a tablespoon of the refried beans into the bottom of each taco shell and spread it end to end.
Divide the chicken mixture into the taco shells, filling them most of the way and leaving about an inch at the top. Top with shredded cheddar. I listed 2 cups in the recipe, but you can use more or less if you desire.
Bake chicken tacos uncovered for 7-8 minutes or until cheese is completely melted and edges are golden.
Serve with toppings (optional) like sour cream, shredded lettuce, diced tomatoes, sliced olives, sliced jalapenos.
These tacos are best when eaten fresh. They tend to get a little soggy when stored. It can be done however. Place leftover tacos in an airtight container and store for up to 2-3 days.To reheat, the best way I've found is to use an air fryer if you have one. Set the temperature to 370 degrees and air fry for several minutes or until the shell is crispy. Keep in mind the bottom of the shell will not likely be crispy.