Retro Taco Bowl

Photo by traci s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ingredients

  • Chicken:

  • 2

    tablespoons olive oil

  • 1/2

    medium red onion, chopped

  • 1

    tablespoons chili powder

  • 1

    pound ground chicken

  • 3/4

    cups fresh or frozen corn kernels

  • Kosher salt and freshly ground black pepper

  • Dressing:

  • 1/2

    cup prepared salsa

  • 1/2

    cup low fat Greek yogurt

  • Salad:

  • 1

    heart of romaine, chopped

  • One

    15-ounce can kidney beans, drained and rinsed

  • 2

    plum tomatoes, diced

  • 1

    cup grated pepper jack cheese

  • 2

    avocados, diced

  • 2

    cups coarsely crushed tortilla chips, for topping

Directions

Heat olive oil in a large skillet over medium-high heat. Add the onion and saute until tender, about 3 minutes. Season the onion with salt and pepper and sprinkle in the chili powder. Stir and toast the chili powder for 1 minute, until fragrant. Add the ground chicken, season with salt and pepper, and cook, while stirring and breaking up with the back of a wooden spoon until browned, about 4 minutes. Toss in the corn and add 1/4 cup water and simmer until dry, 2 minutes. Cool the chicken mixture slightly. Mix together the salsa and Greek yogurt in a small bowl. Combine the romaine, kidney beans, tomatoes, cheese, avocados, crushed chips, chicken mixture, and dressing in a large serving bowl. Serve immediately Get Cooking: http://www.cooking.com/recipes-and-more/recipes/retro-taco-bowl-recipe?CCAID=cknwrdne04970at&s=s0011599884s&mid=2075396&rid=11599884#ixzz3OCerJrL5

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