Perdue
10-Minute Taco Salad
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10-Minute Taco Salad

10-Minute Taco Salad

Serves 4 | Prep/Cook Time:
  • Calories 680
  • Protein 42g
  • Sodium 2030mg
  • Sat.Fat 9g
  • Sugar 6g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 680
% Daily Value*
Total Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 155mg 52%
Sodium 2030mg 85%
Total Carbs 73g 24%
Dietary Fiber 12g 48%
Sugars 6g
Protein 42g
Vitamin A %
Vitamin C %
Calcium 50%
Iron 30%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 cup reduced-fat shredded cheddar cheese
Reduced fat sour cream for garnish (optional)
1 pkg. (12 ounces) mixed salad greens (about 8 cups)
2 green onions, chopped
2 small tomatoes, chopped
1 can (2.25 ounces) sliced ripe olives, drained
Bottled salsa for garnish (optional)
1 pkg. PERDUE® Fresh Ground Chicken (1 lb.)
1 envelope (1.25 ounces) taco seasoning mix
3/4 cup water
4 prepackaged tortilla bowls*
1 can (16 ounces) fat-free refried beans
Instructions
1 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.

TIP: 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. 
2 Meanwhile, bake tortilla bowls for 3 to 5 minutes until golden. Warm refried beans in microwave or heat on stove until heated through.
3 In a large bowl, combine salad greens, green onions, tomatoes and olives.
4 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.