Swap your favorite roasted veggies for the bell pepper, summer squash, and eggplant, or use pinto beans instead of black.
Chicken Ranch Tacos
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Recipe Summary Chicken Ranch Tacos
Terrific tacos start with a variety of creative toppings. Build your own and no two will be the same!Ingredients | Taco Salad Recipes Vegetarian
1 (4.7 ounce) box Old El Paso® Stand 'N Stuff® taco shells
3 cups cut-up deli rotisserie chicken
1 (1 ounce) package Old El Paso® taco seasoning mix
½ cup ranch dressing
1 ½ cups shredded lettuce
1 medium tomato, chopped
1 cup shredded Cheddar cheese
¼ cup sliced green onions (Optional)
1 tablespoon Old El Paso® Thick 'n Chunky Salsa
1 teaspoon Additional ranch dressing
Directions
Heat oven to 325 degrees F. Heat taco shells in oven as directed on box.
Meanwhile, in medium microwaveable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.
High Altitude (3500-6500 ft): No change.
Instead of rotisserie chicken, use any diced cooked chicken.
Offer additional taco toppings such as olives and sour cream.
Info | Taco Salad Recipes Vegetarian
prep:
25 mins
total:
25 mins
Servings:
5
Yield:
10 tacos
