Chicken Taco Salad
1 lb ground chicken
1 cloves garlic, minced
1 package taco seasoning (35 gram size)
1/2 onion, chopped
1/2 sweet green pepper, chopped
2 cups broken multigrain tortilla chips
1/2 cup chopped canned jalapeno peppers (optional)
3/4 cup sliced black olives (optional)
1 cup shredded Cheddar or Monteray Jack cheese
3/4 cup sour cream
1/2 cup chunky salsa
1 large tomato, chopped
In a large skillet, heat oil over medium heat; stir cook chicken and garlic until no pink remains. Stir in taco seasoning, onion and green pepper; cook until onion is softened.
Put half the broken tortilla chips in the bottom of a large casserole. Spread the chicken mixture over the chips. Sprinkle the jalapeno peppers and olives over the meat and top with remaining tortilla chips. Spread cheese over the chips and bake uncovered for 30 minutes at 400F (or microwave on high until cheese melts).
Remove from heat and top with lettuce, sour cream, salsa and tomato. Serve immediately.
Serves 4-6.
Batch cooking tip: Cook double or triple the amount of ground chicken, garlic and taco seasoning. Cool the extra, divide into meal size portions and freeze. Thaw in the microwave and use for Chicken Taco Salad, burritos, tacos or in chili.
