1 1/2 lb ground chicken
1 taco seasoning
1 can refried beans
1/4 cup chopped white onion
2 cups chopped tomatoes (4 to 5 roma tomatoes)
1/2 cup chopped cilantro
1 cup grated mexican cheese
1 thinly sliced avocado
3 tablespoons olive or canola oil
2 cups sliced iceberg lettuce
1 cup light sour cream (optional)
red and green taco sauce (optional)
1 packet soft or hard corn tortilla

Brown the chicken with the oil in a pan until cooked.  Add the taco seasoning and mix well.  Then add the refried beans and mix well. Set aside. Put the tomatoes, onions, lettuce, mexican cheese, sour cream in small separate serving bowls. Remove the plastic wrapper from the corn tortilla and cover with wet paper towels.  Heat in the microwave for 1 to 2 minutes. Or if using the hard corn tacos, heat in the conventional oven for a 3 at 350 degrees F.

Make your taco:

Lay one corn tortilla on a plate.  Scoop the chicken mixture and put on top of tortilla.  Add  the sour cream and few slices of the avocados.  Top with lettuce, tomato, onion, and cilantro.  Top with taco sauce if desired.

* Serve with powdered tamarindo or horchata drinks


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