Chicken & Steak Taco Bowls

Chicken & Steak Taco Bowls

Ingredients:

Grilled Chicken

Grilled Steak

Pinto Beans (Refried & Whole)

Avocado

Pico Di Gallo

Lettuce (Shredded)

Tomato (Diced)

Onion (Diced)

Cilantro (Chopped)

Black Olives (Sliced)

Monterey Jack and Cheddar Cheese (Grated)

Flour Tortillas

Sour Cream

Directions:

Spray cooking spray on the bottom of metal or glass bowls.  Drape flour tortillas over them and bake at 350 degrees until lightly brown. Let cool. 

While tortilla bowls are cooking cut up chicken, steak, black olives and vegetables.  Grate cheeses and make Pico Di Gallo. 

Put a big spoonful of refried beans in the top corner of a plate.  Press a corner of the tortilla bowl gently into the beans (this keeps tortilla bowl from sliding around the plate). 

 

Put several spoonfuls of refried beans into the bottom of the bowls, then add some lettuce.  Arrange chicken, steak, avocado, Pico Di Gallo, tomatoes, onions, cilantro, and black olives in the bowl.  Top with cheese and sour cream.

Note:  You can also do this with grilled shrimp