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Preheat your oven to 375°F. Lightly brush both sides of each flour tortilla with olive oil. Gently press each tortilla into an oven-safe bowl or mold (such as an inverted muffin tin or small oven-safe ramekins) to form a bowl shape.

Bake the tortillas for 10-12 minutes, or until they are golden brown and crispy. Keep a close eye on them to prevent burning. Once baked, carefully remove them from the molds and set aside to cool.

While the tortilla bowls are baking, heat a large skillet over medium heat. Add the shredded rotisserie chicken, drained chili beans, taco seasoning, and water. Stir well to combine.

Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the chicken and beans are heated through and well coated with the seasoning.

To assemble the taco salad bowls, place a crispy tortilla bowl on each serving plate. Fill each bowl with a generous amount of shredded romaine lettuce.

Spoon an equal portion of the warm chicken and bean mixture over the lettuce in each bowl. Top with shredded Mexican cheese blend, salsa, a dollop of sour cream, diced avocado, and fresh cilantro.

Serve immediately with lime wedges on the side for squeezing over the salad.


Preheat your oven to 375°F. Lightly brush both sides of each flour tortilla with olive oil. Gently press each tortilla into an oven-safe bowl or mold (such as an inverted muffin tin or small oven-safe ramekins) to form a bowl shape.

Bake the tortillas for 10-12 minutes, or until they are golden brown and crispy. Keep a close eye on them to prevent burning. Once baked, carefully remove them from the molds and set aside to cool.

While the tortilla bowls are baking, heat a large skillet over medium heat. Add the shredded rotisserie chicken, drained chili beans, taco seasoning, and water. Stir well to combine.

Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the chicken and beans are heated through and well coated with the seasoning.

To assemble the taco salad bowls, place a crispy tortilla bowl on each serving plate. Fill each bowl with a generous amount of shredded romaine lettuce.

Spoon an equal portion of the warm chicken and bean mixture over the lettuce in each bowl. Top with shredded Mexican cheese blend, salsa, a dollop of sour cream, diced avocado, and fresh cilantro.

Serve immediately with lime wedges on the side for squeezing over the salad.
