Crunchy Chicken Taco Salad

Sorry for the delays in posting today. My precious computer's been in the shop since Wednesday night so there's been no internet access for me! :( I just got it back from the shop two hours ago and it runs SOOO much better! I'm blessed and grateful to have found someone to fix it at a VERY reasonable rate. Plus, he makes house calls! If you live in the Hallock, MN area and need a computer guy, let me know and I'll pass you the information.

For dinner tonight, I made chicken taco salad. It's easy, delicious and a great way to get some extra mileage out of left overs.

Ingredients
soft shell tortilla-burrito size works best
shredded chicken-left over from yesterday's fried chicken
1/2 cup dry rice-cooked
1 packet taco seasoning

Mix chicken, rice, and taco seasoning well. Add a few tablespoons of water if necessary.

Toppings
4 diced tomatoes (or canned diced tomatoes drained)
salsa
1 can spicy beans
Shredded lettuce
Shredded cheese-any flavor
Sour cream

Create a taco shell bowl
Preheat oven to 350. Gently push a tortilla in a glass bowl to form a tortilla bowl. Try not to break or crack it but allow it to curve in an out so it will fit in the bowl. I used a glass cereal bowl. Place bowls on a cookie sheet and bake for approximately 10-15 minutes till the shell is hard and crispy. Allow to cool.

Layer chicken mixture, shredded lettuce, beans, diced tomatoes, shredded cheese, salsa, and sour cream. Buen provecho! Enjoy your meal!