Preheat oven to 350° F. In a large non-stick skillet over medium heat, cook ground chicken 8 to 10 minutes, or until meat is no longer pink, breaking up meat into crumbles. Stir in taco seasoning mix and water. Cook, stirring occasionally until most of liquid is absorbed. Drain.
Meanwhile, bake tortilla bowls for 3 to 5 minutes until golden. Warm refried beans in microwave or heat on stove until heated through.
In a large bowl, combine salad greens, green onions, tomatoes and olives.
Spoon refried beans then salad greens evenly into tortilla bowls. Top with cooked chicken mixture and cheese. Serve with salsa and sour cream, if desired.
Prepackaged tortilla bowls can be found in the Mexican foods section of the grocery store.
To make your own tortilla bowls: Lightly brush four 9 or 10-inch flour tortillas with a small amount of cooking oil, or spray non-stick coating onto 1 side of each tortilla. Spray non-stick coating into four taco salad molds or small oven-safe bowls.
Press tortillas, coated sides up, into molds or bowls. Place a ball of foil in each tortilla cup.
Bake in a 350° F oven for 15 to 20 minutes or until light brown. Remove the foil. Cool. Remove tortilla bowls from the molds.
Serving Size 534g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat26g (40%)
Saturated Fat 9g (45%)
Trans Fat g
Total Carbohydrate73g (24%)
Dietary Fiber 12g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
rosie ward - chicago, IL
4/29/2009 2:11:31 PM
This is a great recipe, and very easy to make.
jesse anderson - jacksonville, FL
3/23/2007 7:01:38 AM
well i have done a lot of cooking in my life, it dosn't hurt to learn something new every day. just want say it good.