Chicken Taco Salad

Ingredients

• 8 6-inch flour tortillas
• 2 cups cooked chicken breast, shredded
• 1 1-1/4 oz. pkg. taco seasoning mix
• 3/4 cup water
• 2 cups shredded lettuce
• 1 15-1/2 oz. can black beans, drained and rinsed
• 1 1/2 cups shredded Cheddar cheese
• 2 tomatoes, chopped
• 1/2 cup green onion, sliced
• 1 15-1/4 oz. can corn, drained
• 1 2-1/4 oz. can sliced black olives, drained
• 1 avocado, pitted, peeled and cubed
• Garnish: sour cream, salsa

Preparation

1. Microwave tortillas on high setting for one minute, or until softened. Press each tortilla into an ungreased jumbo muffin cup to form a bowl shape. Bake at 350 degrees for 10 minutes; cool. Combine chicken, taco seasoning and water in a skillet over medium heat. Cook, stirring frequently, until blended, about 5 minutes. Divide lettuce among tortilla bowls. Top with chicken and other ingredients, garnishing with a dollop of sour cream and salsa. Makes 8 servings.