Servings
4
Cook Time
6 Min
Ingredients
| 1 tbsp. | chili powder |
| 1 tsp. | ground cumin |
| ½ tsp. | kosher salt |
| 1 tsp. | vegetable oil |
| 1 lb. | boneless, skinless chicken breast, cut into ½-inch strips |
| 8 | taco shells |
| 1 cup | refried beans, heated |
| 1 cup | Borden® Four Cheese Mexican Thick Cut Shreds |
| 2 cups | shredded lettuce |
| ½ cup | salsa |
| ½ cup | sour cream |
Steps
| 1 |
COMBINE
the chili powder, cumin, and salt in a medium bowl. Add chicken and stir until the chicken is evenly coated.
|
| 2 |
HEAT
oil in a medium skillet over medium heat until hot. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through.
|
| 3 |
HEAT
taco shells as directed on package.
|
| 4 |
FILL
each taco shell with 2 tablespoons refried beans, one eight of the chicken (about 2 tablespoons or 1½ ounces), 2 tablespoons cheese, ¼ cup lettuce, 1 tablespoons salsa and 1 tablespoon sour cream.
|
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