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Save time by serving in large bowls instead of making your own tortilla shells.

Recipe by Oxmoor House January 2005

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Credit: Oxmoor House

Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
5 mins
total:
40 mins
Yield:
4 servings (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Coat both sides of tortillas with cooking spray; place over 1-quart glass mixing bowls or 10-ounce pyrex bowls on baking sheets. Gently press tortillas around bowls. Bake at 400° for 5 minutes or just until lightly browned. Cool 5 minutes on bowls; remove from bowls and cool completely.

  • Place 1 1/2 cups lettuce in each tortilla bowl.

  • Combine chicken, taco sauce, and 1/2 teaspoon chipotle chile in a small bowl. Spoon mixture evenly into each tortilla bowl.

  • Combine black beans, corn, chili powder, and garlic in a small bowl. Spoon evenly into each tortilla bowl.

  • Combine tomato, tomatillos, and cilantro in a small bowl. Spoon evenly into each tortilla bowl. Sprinkle salads evenly with cheese and green onions.

  • Combine ranch dressing and 1 tablespoon chipotle chile; drizzle over salads.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

376 calories; fat 7g; saturated fat 2.3g; protein 28.1g; carbohydrates 52.1g; cholesterol 53mg; iron 3.6mg; sodium 1132mg; calories from fat 16%; fiber 6.9g; calcium 229mg.
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