My husband knows that I LOVE chicken taco salad. We have  a Culver’s around where we live, and they serve Chicken Taco Salads (but only on Mondays), so from time to time he takes the family there on a Monday so I can get it. The other day he decided to surprise me and looked up on the internet how to make your own “taco salad bowl”, so I am going to show you what he found, along with my easy slow cooker “chicken taco” meat.

Here they are:

1 packet of taco seasoning

Skinless boneless chicken (I used three chicken breasts)

1 (16 oz.) jar of salsa

Cook on high for 4-6 hours or on low for 6-8 hours.

When the chicken is done you will be able to shred it very easily with a fork.

The nice thing about this Mexican chicken is that you can serve it as tacos, nachos, salads, or use the leftovers to make Mexican chicken soup.

For our purposes today, I will show you our chicken taco salad.Here are the chicken taco salad bowl directions my husband learned:1. Preheat oven to 375 degrees.2. You can use corn tortillas or flour tortillas for this one. Flip a cupcake pan upside down and spray with nonstick spray. Nest the tortilla to into the spaces between the cups, making a diamond shaped bowl. We could fit four at a time on our 12-cup pan. 
 
3. Cook them in the oven for about ten minutes.

4.Fill them with everything you would put into a taco.  Things to consider: beans, the taco meat above, lettuce, tomato, onion, black olives, cheese, sour cream and/or salad dressing.

Another idea is to coat the tortilla in cinnamon and sugar before you bake it and use it as a dessert bowl for ice cream or fruit!