Still mourning Taco Bell’s Fiesta Taco Salad. I added some things that don’t normally come with it and I baked the chicken in my toaster oven so I wasn’t babysitting my griddle. You can air fry the tortilla bowl too. Or you can do what I did and give yourself a second degree burn.
Chicken:
1 large Chicken Breast
1 teaspoon Vegetable Oil
½ teaspoon Garlic Powder
¼ teaspoon Ancho Chile Powder
½ teaspoon Smoked Paprika
¼ teaspoon Taco Seasoning
Salt and Pepper to taste
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Taco Shell:
2 large Flour Tortillas
Oil for Frying
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Taco Filling:
1 cup Refried Beans; heated
1 ½ cups Mexican Rice; cooked
4 cups Lettuce; cleaned & chopped
1 cup Mexican Blend Cheese; shredded
½ cup Tomatoes; cored & chopped
½ cup Sweet Corn; Roasted
½ cup Red Onion; chopped
1 cup Tortilla Strips
½ cup Chipotle Sour Cream
- Preheat oven to 375°F.
- In a medium bowl, combine the chicken, oil and seasonings. Toss to coat then place on a baking sheet. Cover with foil and bake for 15 minutes or until the internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- Meanwhile, heat 3” of oil in a dutch oven over medium heat until a wooden spoon bubbles when inserted into the oil. CAREFULLY add the tortilla and use a wide slotted spoon or cooking spider to press the tortilla into the oil, forming a deep bowl. Fry until golden brown, using tongs to turn the tortilla until the interior is crispy. Place upside down on a baking sheet with a wire rack to drain any excess oil. Repeat with the other tortilla.
- Spread half of the beans over the bottom of each tortilla bowl and top with the Mexican rice, lettuce, cheese, chicken, tomatoes, corn, onion, tortilla strips and chipotle sour cream.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 