Recipe and Photo by: Better Homes and Gardens
Sliced fully cooked turkey or chicken breast gives you a head start in putting together these cheesy, salsa-topped tacos.
taco shells or 6-inch flour tortillas
3-1/8-ounce can bean dip
ounces sliced fully cooked chicken breast or turkey breast
shredded lettuce or purchased torn mixed greens for salads
2-1/4-ounce can sliced pitted ripe olives
shredded cheddar or Monterey Jack cheese
Dairy sour cream (optional)
1. Preheat oven to 375-degree F. Wrap taco shells or tortillas in foil; place on a baking sheet. Heat for 5 minutes. Heat bean dip according to directions on can. Meanwhile, stack chicken or turkey slices; roll up. Cut roll crosswise into 8 pieces; shred slightly with fingers.
2. To assemble tacos, spread 1 to 2 tablespoons bean dip onto the bottom of taco shell (if using); top with lettuce. Add chicken pieces, olives, and cheddar or Monterey Jack cheese. (If using tortillas, lay each tortilla on a flat surface; sprinkle ingredients down center. Fold sides over filling.) Serve tacos topped with salsa and sour cream, if desired. Makes 4 servings.
nutritional info per serving
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