Taco Tortilla Bowl

• 8 flour tortillas burrito-size, 8-inch, at room temperature
• 1 tablespoon oil
• 1 red bell pepper medium, cut into thin strips
• 1 onion small, sliced thin
• 14 1/2 ounces diced tomatoes undrained
• 1/2 cup water
• 1 package spices Lawry's(R) Taco, & Seasonings
• 2 cups cooked chicken shredded
• 2 cups cooked rice
• 15 ounces black beans rinsed and drained

1. Preheat oven to 425u0b0F. Lightly spray both sides of each tortilla with no stick cooking spray. Press each tortilla into a 1-quart oven safe bowl to form a bowl shape. Place on baking sheet. Bake 10 minutes or until edges are browned. Let cool 3 minutes. Remove tortillas from bowls; cool completely. (Prepare tortilla bowls in batches.
2. Meanwhile, heat oil in large skillet on medium-high heat. Add bell pepper and onion; cook and stir 4 to 5 minutes or until tender. Stir in tomatoes, water and Seasoning Mix. Bring to boil. Reduce heat to low; simmer 5 minutes. Add chicken, rice and beans; cook and stir until heated through.
3. Spoon about 1 cup chicken mixture into each tortilla bowl. Serve with assorted toppings, if desired.

flour tortillas, oil, red bell pepper, onion, tomatoes, water, taco, chicken, rice, black beans

Taken from www.yummly.com/recipe/Taco-Tortilla-Bowl-1531842 (may not work)