No-Cook Taco Salad with Tortilla Bowls
The most fun way to eat salad! The addition of shredded rotisserie chicken drizzled with Old El Paso Enchilada Sauce-Mild Red is tasty and a great introduction to spice for children–it’s mild, but flavorful.
Servings: 4 servings
Ingredients
Tortilla bowls:
- 4 Old El Paso™ flour tortillas for burritos from 11-oz package
- 4 Old El Paso Stand ‘N Stuff Soft Flour Tortillas
Taco salad:
- Rotisserie chicken shredded
- 1 avocado peeled, pitted and diced
- 1 red onion diced
- 4 ounces queso fresco crumbled
- 1 can black beans 15 oz, rinsed and drained
- 1 can sliced black olives 2.25 oz
- 2 tomatoes chopped
- 1 jalapeño sliced
- 1 bell pepper cored and chopped
- lettuce
- 1 can Old El Paso™ mild enchilada sauce 10-ounce
Instructions
- Baked tortilla salad bowls:
- Preheat oven to 400° F.
- If tortillas are not soft and pliable, wrap them in a slightly dampened dish towel and microwave 20 to 30 seconds, just until soft.
- Mold tortillas into tortilla shell molds; bake for 5 to 7 minutes or until evenly browned.
- Remove tortillas from bowls; place upside down on cooling rack. Cool completely.
- Serve:
- To serve, spoon toppings into tortilla bowls and drizzle with enchilada sauce. Serve immediately.
Notes
- Nutrition facts include the bowl.
- Add your favorite toppings - leftover turkey, picadillo, steak, grilled corn, whatever you have on hand.
- Use veggie meat crumbles for a meatless version.
Nutrition
Calories: 682kcal | Carbohydrates: 67g | Protein: 28g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 2864mg | Potassium: 965mg | Fiber: 17g | Sugar: 13g | Vitamin A: 2639IU | Vitamin C: 59mg | Calcium: 314mg | Iron: 5mg