Recipe
Salad
Chicken Taco Bowls
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee burrito-sized flour tortillas | ||
| 3 tsp. Hy-Vee canola oil, divided | ||
| 1 (16 oz) can Old El Paso fat-free refried beans | ||
| ¾ c. Pace picante sauce, plus additional for serving, if desired | ||
| 1 lbs. Hy-Vee boneless, skinless chicken breasts, cut into thin strips | ||
| 1 (1.25 oz) pkg Hy-Vee taco seasoning | ||
| ½ c. water | ||
| 1 c. Kraft shredded cheddar cheese | ||
| 1 c. Hy-Vee light sour cream, optional |
Directions
- Cut each tortilla into 8 wedges. Toss with 1 teaspoon canola oil. Place on a foil-lined baking sheet. Bake at 425 degrees for 10 minutes or until crisp and golden. Cool slightly and break into pieces. Divide among 4 shallow bowls.
- Mix together refried beans and picante sauce. Divide among bowls.
- Meanwhile, heat remaining 2 teaspoons canola oil in a large non-stick skillet over medium-high heat. Sauté chicken until golden brown. Stir in taco seasoning and water; simmer 5 minutes. Top beans with chicken.
- Top with cheese and, if desired, remaining picante sauce and sour cream.
Nutrition facts
Servings
590 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 90mg
- Sodium: 2200mg
- Total Carbohydrates: 58g
- Protein: 43g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 15%
0%
Iron 30%
0%
Calcium 30%