Ground Chicken Taco Salad Bowl

Easy  Chicken Taco Salad Bowl recipe is tender and moist and just as spicy as  your like. This quick 30-minute meal is easy to make ahead and can feed  a few or a crowd.

INGREDIENTS

– ground chicken – yellow onion diced – black beans canned, rinsed & drained – cumin – oregano

STEP 1

Drizzle  cooking oil over the bottom of a skillet and allow it to heat up. Add  the ground chicken and onion and let the meat cook thoroughly.

Drain off any extra fat.  Stir in cumin, oregano, chili powder. Add black beans and jalapeno.  Stir to combine.  Salt and pepper to taste.

STEP 2

Serve in tortillas, taco bowls or use as a filling for other dishes.  Garnish with cilantro, shredded cheese, and avocado. Preheat the oven to 400°F.

STEP 3

Spray both sides of a tortilla shell, and if desired sprinkle with chili powder. Put the tortilla shell into a heat-resistant bowl that's smaller than the diameter of the bowl.

STEP 4

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