By Chef Vaughn
- 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
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