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Southwest Salad Taco Cups

Rated as 4 out of 5 Stars

"Petite, homemade taco cups make crispy bowls for this easy chicken taco salad."
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Ingredients

30 m servings 152 cals
Original recipe yields 12 servings

Directions

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  • Prep

  • Ready In

  1. Preheat oven to 400 degrees F.
  2. Warm tortillas so they are pliable. Lightly spray six, 8-ounce custard cups with nonstick cooking spray and gently press tortilla into each cup. Bake 10 minutes or until brown and crisp. Carefully remove tortillas from cups and cool on rack. Repeat for remaining tortillas.
  3. Stir together Taco Ranch Dressing and salsa. Moisten chicken with 1 tablespoon prepared taco dressing mixture. Combine cheeses in small bowl, set aside. Coarsely chop salad blend and combine with dressing mixture. Toss with cheeses and chicken.
  4. Fill each tortilla cup with heaping 1/3 cup salad mixture. Garnish with black olives, tortilla strips and one small dollop sour-cream.

Nutrition Facts


Per Serving: 152 calories; 6.9 g fat; 16.1 g carbohydrates; 7.4 g protein; 20 mg cholesterol; 312 mg sodium. Full nutrition

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Reviews

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I didn't have a single problem with this recipe. I will say I DID worry about making the tortilla bowls but it turned out just fine without a hitch. Because I do NOT buy pre-packaged kits, I mad...

These were really yummy and super easy. I wasn't able to find the salad kit so I just made my own taco ranch and made a mix of my own cheese. I liked the idea of using the dressing on the chicke...