Mini bols de tortilla au poulet et au guacamole en dix minutes™

Ingrédients

• 1 tablespoon vegetable oil
• 3 boneless skinless chicken breasts (about 1 1/4 lb), cut into very small thin strips
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
• 1/2 cup homemade guacamole, using Avocados from Mexico™ (see tip below)
• 1/2 cup crumbled queso fresco cheese
• Make it FRESH toppings, as desired (see below)

Préparation

1. 1

   In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook, stirring occasionally, until brown on both sides. Sprinkle with taco seasoning mix. Cook just until chicken is no longer pink in center, stirring occasionally.

2. 2

   Heat boats as directed on package.

3. 3

   Divide chicken mixture among warmed boats; add guacamole, crumbled cheese and FRESH toppings.