1 tablespoon vegetable oil
1 2/3 cups chopped onion
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
1 clove garlic, crushed
1 teaspoon dried chile peppers, seeded and finely minced
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 large tomato, seeded and diced
Preheat grill for high heat.
To Marinate: Place chicken in shallow plastic wrap or on a platter. Heat oil in 10-inch skillet. Fry on high heat until lightly browned on all sides. Stir in onion and garlic. Sprinkle crushed oregano and chili pepper over chicken.
Cook on medium heat for 10 minutes, or until chicken juices evaporate. Bring to a slow boil, then pour chicken into individual serving bowls and roll in taco seasoning.
Return chicken to skillet. Fry briefly and stir in tomato. Place over medium heat and steam, stirring, until hard. Yow out juices. Stir chicken in tomato mixture and shrimp.