Southwest Taco Salad

Ingredients:
6 – 8” flour tortillas
Non stick cooking spray, butter flavor

Chicken Mixture:
3 – cups of pulled all white chicken (shredded)
1 – package of taco seasoning mix
½ - cup of water
1 – small onion, minced

Salsa Mixture:
1 – 11oz can of whole kernel corn
1 – 15oz can of red kidney beans (drained & rinsed)
1 – large diced tomato
½ - cup of your favorite salsa
4-5 cups of shredded lettuce
Cheddar shredded cheese

Sauce:
1 – package of powdered ranch mix
1 – cup of sour cream
½ - cup of salsa (mild or hot)

Preparation
Preheat your oven to 350 degrees. Spray your taco bowl mold with non stick spray. Place one flour shell into each mold and cover with another mold (spray the bottom of this mold with non stick cooking spray), bake for 10-15 minutes until the shells are crisp. Remove and let cool. If you do not have a mold, you can use ready made taco bowls.
Thaw your pulled chicken pieces in the microwave and shred with a fork. Sautee onions, water, taco seasoning and chicken. Simmer until moisture is absorbed. Set aside.
Prepare your Salsa mixture by adding all the ingredients together and set aside.
Prepare you sauce by adding all the ingredients together and set aside.

Building your salad:
Take your taco bowl and turn it upside down, dipping the flowered edges into your sauce. Coat approx ¼” of the edges. Place your bowl on a serving plate. Place 3/4 cup of lettuce in the bottom of the tortilla bowl. Then add ½ cup of salsa mixture, then add ¾ cup of chicken mixture. Drizzle the chicken with the ranch sauce. Top with shredded cheese and serve with a side of sour cream and guacamole.

Servings 6