Southwest Salad Taco Cups

Southwest Salad Taco Cups

2 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  Dole

“Petite, homemade taco cups make crispy bowls for this easy chicken taco salad.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 400 degrees F.
  2. Warm tortillas so they are pliable. Lightly spray six, 8-ounce custard cups with nonstick cooking spray and gently press tortilla into each cup. Bake 10 minutes or until brown and crisp. Carefully remove tortillas from cups and cool on rack. Repeat for remaining tortillas.
  3. Stir together Taco Ranch Dressing and salsa. Moisten chicken with 1 tablespoon prepared taco dressing mixture. Combine cheeses in small bowl, set aside. Coarsely chop salad blend and combine with dressing mixture. Toss with cheeses and chicken.
  4. Fill each tortilla cup with heaping 1/3 cup salad mixture. Garnish with black olives, tortilla strips and one small dollop sour-cream.

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Reviews (2)

Rate This Recipe
Sarah Jo
27

Sarah Jo

I didn't have a single problem with this recipe. I will say I DID worry about making the tortilla bowls but it turned out just fine without a hitch. Because I do NOT buy pre-packaged kits, I made my own taco salad bar with seasoned taco meat, shredded lettuce, chopped tomatoes, salsa, sour cream, cheese, olives, onions and a bag of corn chips. We all enjoyed making our own salads and it was a nice family dinner. I'd make this again--four stars on the recipe's direction on how to make taco salad bowls without deep frying.

ladybuggs5224
1

ladybuggs5224

These were really yummy and super easy. I wasn't able to find the salad kit so I just made my own taco ranch and made a mix of my own cheese. I liked the idea of using the dressing on the chicken was a nice change of pace to the normal taco seasoning and the bowls were super easy to make and looked so cute.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 152 cal
  • 8%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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