10-Minute Taco Salad

Show/Hide 10-Minute Taco Salad
Serves 4 | Prep/Cook Time: 10 Min
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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
Step 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.
Step 2: 
Meanwhile, bake tortilla bowls for 3 to 5 minutes until golden. Warm refried beans in microwave or heat on stove until heated through.
Step 3: 
In a large bowl, combine salad greens, green onions, tomatoes and olives.
Step 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.     
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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.