Found this quick meal on the Betty Crocker website. Quick and easy!1 box (4.7 oz) Old El Paso Stand 'N Stuff™ taco shells ~ these are a clever invention and fun to use
3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken) or cooked cubed chicken
1 package (1 oz) Old El Paso taco seasoning mix
1/2 cup ranch dressing
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
3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken) or cooked cubed chicken
1 package (1 oz) Old El Paso taco seasoning mix
1/2 cup ranch dressing
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
1. 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 additional ranch dressing, if desired. Served with Spanish rice.
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 additional ranch dressing, if desired. Served with Spanish rice.
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