Chicken Taco Bowls with Pinto Beans and Rice
Preheat oven to 375 degrees F (190 degrees C).Advertisement
Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
Prepare chicken strips according to package directions.
Prepare rice according to package directions.
Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.
If taco bowls are not readily available you can make your own tostada shells or to save time use prepared tostada shells.