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Cheesy Chicken and Bean Ten Minute Taco Bowls

Cheesy Chicken and Bean Ten Minute Taco Bowls
  • Prep 10 min
  • Total 10 min
  • Servings 8
These filling taco boats have a great crispy exterior from baking in an oven; the whole family will love this new take on tacos!
April 24, 2018

Ingredients

  • 1 package (8 count) Old El Paso™ Tortilla Bowls
  • 1 cup refried beans
  • 1 can (127 mL) Old El Paso™ chopped green chilies
  • 2 cups shredded deli rotisserie chicken (from 2-lb/1 kg chicken)
  • 2 cups shredded Cheddar cheese
  • Make it FRESH toppings, as desired (see below)

Steps

  • 1
    Heat oven to 400°F. Line baking sheet with foil. Place tortillas on baking sheet.
  • 2
    In medium bowl, mix chilies, chicken and 1 cup of the cheese, stirring well to combine. Divide beans among tortillas, spreading in bottom of each. Place chicken mixture on top of beans; sprinkle remaining cheese over mixture.
  • 3
    Bake 8 to 10 minutes or until tortillas are golden brown, cheese is melted and mixture is warm. While bowls are baking, assemble toppings. Serve with toppings.

  • Ideas for Make it FRESH toppings: salsa, sour cream, chopped fresh cilantro, diced avocado or guacamole.
  • Look for the preshredded rotisserie chicken in the supermarket to truly make this a ten minute taco boat!

Nutrition Facts

Serving Size: 8 boats
Calories
280
Total Fat
15g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
60mg
Sodium
660mg
Total Carbs
17g
Dietary Fiber
1g
Protein
19g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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