Baked Navajo Chicken Taco and Fresh Salsa (02.26.16)

Posted at 12:13 PM, Feb 26, 2016
and last updated 2016-02-26 14:25:05-05

By Chef Vaughn                                                                      

(Serves 4)


  • 14 Oz. Chicken Breast Meat
  • 1 (8 Oz. Package) crescent Rolls
  • 1 T Southwest Seasoning
  • 1/4 C Sour Cream
  • 1 (15 Oz.) Can of Seasoned Black Beans
  • 8 Oz. of Fiesta/Mexican Style Cheese Blend
  • 1/2 Large Yellow Onion, Diced
  • 1/2 C Cilantro, Chopped
  • 1 Orange Bell Pepper
  • 3 Roma Tomatoes
  • 1 Lime, Juiced
  • 1 t Salt
  • 1 T Extra Virgin Olive Oil
  • 1/2 Head Iceberg Lettuce, Chopped
  • 4 Oz. Ranch Dressing
  • 1/4 C Water
  • 6 Oz. Tortilla Chips

Fresh Salsa:

Dice 3 Tomatoes, ¼ Yellow Onion, and Orange Bell Pepper (After Removing the Ribs and Seeds)
Remove Cilantro Leaves From the Stems and Chop ½ C (loosly packed) Ammount
Add All Ingredients in a Medium Bowl
Add All of the Juice to the Salsa, from the Lime and ½ Lemon. Add 1 t Salt
Refrigerate until Rest of Meal is Prepared


On a Baking Sheet Open crescent Rolls and divide them into 4 equal squares.

Bake at 350 for 12 minutes (Or Until Golden Brown).

Chop ½ Head of Lettuce and Set in a Bowl. Dice another ¼ of the Yellow Onion.

Cut Chicken into Bite Size Pieces.

Heat 1 T of Olive Oil in a Frying Pan.

Saute onions and then add chicken.
Once chicken is cooked, add ¼ C water and 1 T Southwest Seasoning. Stir together.

Remove chicken and place in a serving bowl.

Without rinsing the frying pan, add can of undrained, seasoned black beans. Using a spatula, mash the beans and add ¼ C sour cream.  Stir Until Smooth.

Build Your Taco!
The Bean Spread, Chicken, Cheese, Lettuce, & Fresh Salsa Top with Ranch Dressing if Wanted