Taco Tortilla Bowl

By barbsjustagirl

Excellent!

Ingredients

• 1 tbsp. oil
• 1 medium red or green bell pepper, sliced
• 1 small onion, sliced
• 1 package Lawry's Taco Spices and Seasonings
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (14.5 oz) black beans, drained
• 2 cups shredded cooked chicken
• 1/2 cup water
• 2 cups hot cooked rice
• 4 burrito size flour tortillas

Details

Servings 4

Preparation

Step 1

1. Heat oil over medium-high heat and cook pepper and onion, stirring occasionally until tender. Stir in next 5 ingredients. Bring to a boil. Reduce heat to low, simmer, stirring occasionally for 3 minutes. Stir in rice, heat through.

2. Meanwhile, spray both sides of each tortilla with non-stick cooking spray and press into oven safe bowls to form bowl shape. Bake at 425 F 10 minutes or until edges are golden. Let cool 3 minutes. Remove tortillas from bowls and cool completely.

3. Serve rice mixture in tortilla bowls with your favorite taco toppings such as shredded cheese, lettuce, guacamole and/or sour cream.