Taco Salad
Ground chicken - 1 lb
Minced garlic - 1-2 cloves
onion - 1
Taco seasoning - 1/2 package
Extra virgin olive oil - 1/2 TBSP
Salt - to taste
Pepper - to taste
Tomatoes - diced
Lettuce - chopped lengthwise
Re-fried beans - 1 can
Cheddar cheese - Shreded
Avocado - 1
Light Ranch dressing - 1 bottle
Tortillas - 4
Directions:
1. In a large non stick pan, heat the oil and place the minced chicken, garlic and onions. Fry until chicken is almost done, add half of the pack of taco seasoning and salt and pepper to taste. Transfer to a bowl and set aside.
2. Using a metal bowl or any heat proof bowl place the tortilla in it folding the edges to fit the bowl perfectly. You can oil the bowl so that the tortilla won't stick to it. Broil on low until the edges are golden brown and the tortilla is crisp.
3. To assemble: Spread a tablespoon of heated re-fried beans at the bottom of the tortilla shell, put desired amount of meat, add generous handful of lettuce, add the chopped tomatoes and avocado. Drizzle the top with the dressing and sprinkle the cheese on top.
