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For some dinnertime fun, serve taco-seasoned chicken, rice and beans in an edible bowl. Make the bowl by pressing flour tortilla into a bowl, and baking until crisp.
8 burrito-size (8-inch) flour tortillas, at room temperature
1 tablespoon oil
1 medium red bell pepper, cut into thin strips
1 small onion, sliced thin
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 cup water
1 package Lawry's® Taco Spices & Seasonings
2 cups shredded cooked chicken
2 cups cooked rice
1 can (15 ounces) black beans, rinsed and drained
Preheat oven to 425°F. Lightly spray both sides of each tortilla with no stick cooking spray. Press each tortilla into a 1-quart oven safe bowl to form a bowl shape. Place on baking sheet. Bake 10 minutes or until edges are browned. Let cool 3 minutes. Remove tortillas from bowls; cool completely. (Prepare tortilla bowls in batches.
Meanwhile, heat oil in large skillet on medium-high heat. Add bell pepper and onion; cook and stir 4 to 5 minutes or until tender. Stir in tomatoes, water and Seasoning Mix. Bring to boil. Reduce heat to low; simmer 5 minutes. Add chicken, rice and beans; cook and stir until heated through.
Spoon about 1 cup chicken mixture into each tortilla bowl. Serve with assorted toppings, if desired.
Test Kitchen Tip: Add assorted toppings, such as shredded cheese and sour cream, if desired.
(Amount per serving)