Mini Taco Bowls

Mini Taco Bowls

Yield: Makes 8 mini taco bowls

Ingredients

  • 8 (5-6-inch) flour tortillas
  • 2 cups cooked chicken, shredded
  • 1 cup mild salsa
  • ½ cup cheddar cheese, shredded
  • 2 cups lettuce, chopped
  • 1 cup tomato, chopped
  • 1/2 cup light sour cream

Instructions

1. Preheat oven to 350 degrees. Spray muffin pan. Microwave tortillas on HIGH 30 seconds or until softened.

2. Press 1 tortilla into each muffin cup to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 minutes. Remove and cool on wire rack.

3. Stir salsa into chicken and set aside.

4. To assemble salads: Layer each tortilla bowl with ¼ cup chicken mixture, 1 Tbsp. cheese, ¼ cup lettuce, 2 Tbsp. tomato. Top with 1 Tbsp. sour cream.

Notes

Equipment needed: Measuring cups and spoons, Microwave-safe plate, Muffin pan, Wire rack, Knife, Cheese grater, Small bowl, Wooden spoon, Cooking spray

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