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No-Cook Taco Salad with Tortilla Bowls
Serves 4
5 mins prep
7 mins cook
12 mins total
The most fun way to eat salad! The addition of shredded rotisserie chicken drizzled with Old El Paso Enchilada Sauce-Mild Red is tasty and a great introduction to spice for children–it’s mild, but flavorful.
Tortilla bowls:
Taco salad:
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Baked tortilla salad bowls:
Preheat oven to 400° F.
If tortillas are not soft and pliable, wrap them in a slightly dampened dish towel and microwave 20 to 30 seconds, just until soft.
Mold tortillas into tortilla shell molds; bake for 5 to 7 minutes or until evenly browned.
Remove tortillas from bowls; place upside down on cooling rack. Cool completely.
Serve:
To serve, spoon toppings into tortilla bowls and drizzle with enchilada sauce. Serve immediately.