Ingredients
1
can (10 oz) diced tomatoes and green chilies, drained
1
can (15 oz) black beans, drained, rinsed
2
medium green onions, thinly sliced (2 tablespoons)
1
package (10.9 oz) Old El Paso™ Soft Tortilla Bowl Kit
1/4
cup ranch dressing
1
tablespoon vegetable oil
1 1/4
lb boneless skinless chicken breasts
1/3
cup shredded Cheddar cheese
1
medium avocado, pitted, peeled and cubed
2
tablespoons chopped fresh cilantro
Lime wedges, if desired
Preparation
Heat gas or charcoal grill. In medium bowl, stir tomatoes, black beans and green onions; set aside. In small bowl, stir 1/4 cup of the taco sauce (from dinner kit) and ranch dressing until well blended; set aside.
Brush oil on chicken breasts; sprinkle with 2 tablespoons of the seasoning mix (from dinner kit), and coat on all sides. Place chicken on direct heat of grill over medium heat. Cover grill; cook 12 to 15 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (165°F). Brush chicken with 2 tablespoons of taco sauce (from dinner kit) during last 2 minutes of cooking. Remove from grill, and cut into cubes.
Meanwhile, heat tortillas (from dinner kit) as directed on package. To serve, spoon grilled chicken and salsa into tortillas. Top with cheese, taco ranch dressing, avocado and cilantro. Garnish with lime.
