Chicken Taco Salad
- 8 6-inch flour tortillas
- 2 cups cooked chicken breast, shredded
- 1 1-1/4 oz. pkg. taco seasoning mix
- 3/4 cup water
- 2 cups shredded lettuce
- 1 15-1/2 oz. can black beans, drained and rinsed
- 1 1/2 cups shredded Cheddar cheese
- 2 tomatoes, chopped
- 1/2 cup green onion, sliced
- 1 15-1/4 oz. can corn, drained
- 1 2-1/4 oz. can sliced black olives, drained
- 1 avocado, pitted, peeled and cubed
- Garnish: sour cream, salsa
- Microwave tortillas on high setting for one minute, or until softened. Press each tortilla into an ungreased jumbo muffin cup to form a bowl shape. Bake at 350 degrees for 10 minutes; cool. Combine chicken, taco seasoning and water in a skillet over medium heat. Cook, stirring frequently, until blended, about 5 minutes. Divide lettuce among tortilla bowls. Top with chicken and other ingredients, garnishing with a dollop of sour cream and salsa. Makes 8 servings.
flour tortillas, chicken, taco seasoning mix, water, shredded lettuce, black beans, cheddar cheese, tomatoes, green onion, corn, black olives, avocado, sour cream
Taken from www.myrecipes.com/recipe/chicken-taco-salad-0 (may not work)