I had fun using several of my kitchen gadgets to make my healthier version of taco bowls. First, I “fried” the taco shells in my new Power Air Fryer oven. I cooked my chicken breast in my Instant Pot Duo Mini 3-quart, shredded it using my Cuisinart, and heated my cheese sauce in my microwave oven. The payoff was a delicious and filling meal that counts only 3 Weight Watchers SmartPoints.

RECIPE

HASTY TASTY TACO BOWLS

Serves 4

Ingredients:

  • OLE tortillas
  • ½ pound chicken breasts (Fresh or frozen)
  • 1 can Ro*Tel (you pick heat level)
  • 1 can black beans, rinsed and drained
  • 1 can corn kernels, rinsed and drained
  • 1 onion, chopped
  • 1 jar Tostitos Queso con Salsa (or similar brand)
  • Fresh cilantro (optional)

Directions:

  1. Form each tortilla into a bowl using a mold or oven-proof bowl.
  2. Air-fry at 370°F for 12 minutes.
  3. Place chicken breasts and contents of a can of Ro*Tel into the pot of a pressure cooker. Cook under pressure 10 minutes. Remove from heat and allow pressure to drop on its own.
  4. While chicken cooks, prep beans, corn, onions, and cilantro and combine.
  5. Carefully open pressure cooker and remove the chicken (replace lid to trap in the heat). Shred chicken and return to cooker.
  6. Stir in beans, corn, onions, and cilantro mixture with the shredded chicken. Cover and allow residual heat to warm the beans and corn.
  7. Pour Queso con Salsa into a heatproof measuring pitcher and heat 2-3 minutes in the microwave oven, stirring occasionally.
  8. Place taco bowl shell on a plate, fill with 1/4 of the mixture, and then drizzle with 2 Tbsp. of the queso con salsa. Serve immediately.