This recipe was listed mid-year in the free Betty Crocker calendar I received by mail and was one of the few things that interested me, so I made it right away. It’s simple and very delicious and I will definitely be making it again!
Chicken Ranch Tacos
1 box (4.7 oz) Old El Paso® Stand ‘N Stuff® taco shells (10 shells)
3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 package (1 oz) Old El Paso® taco seasoning mix (or 3 tablespoons homemade)
1/2 cup ranch dressing (2 T of homemade was sufficient for me)
1 1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Old El Paso® Thick ‘n Chunky salsa, if desired
Additional ranch dressing, if desired
1. Heat oven to 325°F. Heat taco shells in oven as directed on box.
2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.
Instead of rotisserie chicken, use any diced cooked chicken.
Offer additional taco toppings such as olives and sour cream.
Nutrition Information (will be less if you use less dressing):
1 Serving (2 tacos): Calories 500 (Calories from Fat 290); Total Fat 32g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 105mg; Sodium 1500mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 3g); Protein 31g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 15%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 4 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
makes 5 servings (2 tacos each)
Recipe from Betty Crocker