|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|
|4||prepackaged tortilla bowls*|
|1||can (16 ounces) fat-free refried beans|
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.