Chicken Taco Salad Bowls
Chicken Taco Salad Bowls
Ingredients
For the Taco Salad Bowls
- 4 flour tortillas, 10-inch
- 1 tablespoon olive oil
- 3 cups shredded rotisserie chicken
- 1 can chili beans, 15 ounce, drained
- 2 tablespoons taco seasoning
- 1/4 cup water
For the Toppings
- 4 cups shredded romaine lettuce
- 1 1/2 cups shredded Mexican cheese blend
- 1 cup salsa, your favorite
- 1/2 cup sour cream
- 1 avocado, diced
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 12 min•🌡️ 375
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 7 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
Serve immediately with lime wedges on the side for squeezing over the salad.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Taco Salad Bowls
Ingredients
For the Taco Salad Bowls
- 4 flour tortillas, 10-inch
- 1 tablespoon olive oil
- 3 cups shredded rotisserie chicken
- 1 can chili beans, 15 ounce, drained
- 2 tablespoons taco seasoning
- 1/4 cup water
For the Toppings
- 4 cups shredded romaine lettuce
- 1 1/2 cups shredded Mexican cheese blend
- 1 cup salsa, your favorite
- 1/2 cup sour cream
- 1 avocado, diced
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 12 min•🌡️ 375 - 3
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.
⏱️ 3 min - 4
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.
⏱️ 7 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
Serve immediately with lime wedges on the side for squeezing over the salad.
⏱️ 1 min