10 Minute Chicken Taco Bowls

Try this new main dish adaptation of the popular Mexican rice and beans. Now in a taco boat, it is sure to be a hit with the whole family!
Prep 10 Minutes
Total Time 10 Minutes
Servings 8

Ingredient List

  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • 1 package (10 oz) frozen cooked rice, heated as directed on package
  • 1/2 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • Make it FRESH toppings, as desired (see below)
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Recipe Continues Below

Preparation

  1. Heat oven to 400°F. Line cookie sheet with foil. Place tortillas on cookie sheet.
  2. In large bowl, mix rice, 1/2 can of beans (reserve remaining half for another use), the taco seasoning mix, cheese and chicken, stirring well to combine. Divide mixture among tortillas.
  3. Bake 8 to 10 minutes or until mixture is well heated through and tortillas are golden brown. While tortillas are baking, prepare toppings. Serve tacos with toppings.

Expert Tips

  • Ideas for Make it FRESH toppings: fresh corn, sour cream, salsa, avocado chunks, chopped fresh cilantro, sliced jalapeño peppers, Sriracha sauce.
  • To truly make this a ten minute taco, use preshredded rotisserie chicken found in the supermarket.

Nutrition

  • 1 Taco Calories 260 (Calories from Fat 100);  Total Fat 11g (Saturated Fat 4 1/2g ,Trans Fat 0g);  Cholesterol 45mg;  Sodium 510mg;  Potassium 100mg;  Total Carbohydrate 24g (Dietary Fiber 1g ,Sugars 0g);  Protein 16g
  • % Daily Value: Vitamin A 2%;  Vitamin C 0%;  Calcium 15%;  Iron 8%
  • Exchanges: 1/2 Starch;  1 Other Carbohydrate;  1 Very Lean Meat;  1/2 Lean Meat;  1/2 High-Fat Meat;  1 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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