Let your kids create their own signature taco when you serve this dish. They can experiment with a variety of delicious toppings, such as sour cream, guacamole or aged Cheddar cheese. They won’t ask to be excused from dinner early if they’re having fun!
|1 tbsp||(15mL) vegetable oil|
|1 1/2 lb||Maple Leaf® Prime® Fully Cooked and Sliced Chicken Breast Strips, chopped|
|1 cup||(250 mL) Old El Paso* Thick N' Chunky Salsa|
|2 tsp||(10-15 mL) chili powder|
|1 tsp||(5 mL) dried oregano|
|1 Pkg||(191 g) Old El Paso* 18 Taco Shells|
|Old El Paso* Thick N' Chunky Salsa|
|1/2 cup||shredded lettuce|
|1/2 cup||chopped tomato|
Heat oven to 350 deg. Heat oil in skillet over medium-high heat.
Cook chicken for 4 to 6 minutes until no longer pink. Stir in salsa, 1/4 cup (50 mL) water, chili powder, oregano and salt.
Reduce heat to low and simmer uncovered for 5 minutes until thickened.
Heat shells according to package directions. Fill shells with chicken filling, taco sauce or salsa and toppings.
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