Spicy Chicken Taco Salad
-
Prep
15 min. -
Cook
4 hrs. -
Serves
4
| 1 can | red enchilada sauce (15oz) |
| ½ cup | Red Rooster Hot Sauce |
| 1 pkg | Southeastern Mills® Taco Seasoning Mix |
| 2 lb | boneless skinless chicken breasts |
| 1 can | pinto beans (15.5oz), drained and rinsed |
| 4 | taco salad shells |
| 4 cup | shredded lettuce |
| 1 cup | salsa |
| 1 cup | sour cream |
| 2-3 cup | Louisiana Brand Sliced Jalapeño Peppers |
Add the enchilada sauce, Hot Sauce, and Seasoning Mix to the bowl of a large slow cooker, stir to combine. Add the chicken breast and cover with the lid. Cook the chicken on high for 4 hours or low for 8 hours.
Remove the lid from the slow cooker and using 2 forks, shred the chicken into bite-size pieces.
Divide the pinto beans equally and place in the bottom of the taco shells. Top each shell with 1-cup lettuce, a heaping spoonful of shredded chicken, salsa, sour cream and Jalapeño Peppers or any other preferred salad toppings.
Serve immediately.
Try this with the Smoky Chipotle Guacamole or the Spicy Homemade Guacamole. Also, delicious served with the Slow Cooker Refried Beans.
Recipe tags: Red Rooster Hot Sauce, moderate difficulty, lunch, other
