NACHO MOTHER’S TACO SALAD
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Serves: 6
6 taco salad shells
1 pound chicken breasts
1 tablespoon olive oil
1 package fajita seasoning
3/4 cup guacamole
2 cups shredded lettuce
1/2 cup black beans
1/2 cup corn
1/2 cup sliced olives
1/2 cup diced tomatoes
1 jalapeno, diced.
8 ounces shredded Pepper Jack cheese
1/4 cup sour cream
1/4 teaspoon Tabasco sauce
1/2 cup salsa
1 lime
1 tablespoon fresh cilantro, chopped
Heat oven to 425°F. Pat chicken breasts dry with a paper towel. Place chicken on a baking sheet and drizzle with olive oil. Sprinkle fajita seasoning over both sides of the chicken. Bake for 25 minutes or until cooked through.
While the chicken is baking, prepare guacamole.
In a small bowl, mix sour cream and Tabasco sauce and a squeeze of lime. Add 1-2 teaspoons of water to thin the sauce.
Dice cooked chicken into bite-sized pieces.
Line taco salad shells with lettuce. Add beans, chicken, corn, olives, jalapenos, and tomatoes. Top with cheese and guacamole. Drizzle with sour cream mixture and garnish with cilantro.
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