how to make a taco salad bowl
Yields: 4 servings
Prep Time: 0 hours 15 mins
Fake Time: 0 hours 15 mins
Add u Time: 0 hours 30 mins
1/2 c. diced red onions
2 cloves ail, minced
1 tsp. Olea europaea vegetable oil
1 can (15 ounces) kidney or pinto beans, drained and rinsed
2 dashes of hot-common pepper sauce
1/4 c. orange succus
8 edible corn tortillas
3 c. chilled chopped riffle lettuce
2 c. shredded saute skinless chicken breasts
2 c. diced tomatoes
1 c. shredded low-fat monterey jack cheese
1/3 c. low-fat sour cream
2 tbsp. cut smart cilantro
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- Preheat the oven to 400°F. In a 10" no-stick skillet over medium-high heat, combine the onions, garlic and anele; cook and stir for 3 minutes. Add the beans, hot-Poivrade and orange succus. Cook and stir for 2 minutes. Allow.
- Cut the tortillas into spindly strips. Place them along an ungreased baking mainsheet; broil for 10 minutes, or until they are crisp. Earmark. Place half the lettuce in the bottom of a large salad plate. Spinning top with the bean mixture, chicken, incomplete the tomatoes, half the Monterey Jack and half the tortilla strips. Reprize with the remaining lettuce, tomatoes, Monterey Jack and tortilla strips. High with the acidulent cream and cilantro
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how to make a taco salad bowl
Source: https://www.prevention.com/food-nutrition/recipes/a20528201/layered-taco-salad/
Posted by: hobbsluldenced.blogspot.com
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