SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken and Bean Tacos

Makes: 4 servings
Start to Finish 20 mins
Chicken and Bean Tacos
  • 8  taco shells or 6-inch flour tortillas
  • 1 3 1/8 ounce can  bean dip
  • 6  ounces  sliced fully cooked chicken breast or turkey breast
  • 2  cups  shredded lettuce or purchased torn mixed greens for salads
  • 1 2 1/4 ounce can  sliced pitted ripe olives, drained
  • 1  cup  shredded cheddar or Monterey Jack cheese
  •  Chunky salsa (optional)
  •  Dairy sour cream (optional)

1. Preheat oven to 375-degree F. Wrap taco shells or tortillas in foil; place on a baking sheet. Heat for 5 minutes. Heat bean dip according to directions on can. Meanwhile, stack chicken or turkey slices; roll up. Cut roll crosswise into 8 pieces; shred slightly with fingers.

2. To assemble tacos, spread 1 to 2 tablespoons bean dip onto the bottom of taco shell (if using); top with lettuce. Add chicken pieces, olives, and cheddar or Monterey Jack cheese. (If using tortillas, lay each tortilla on a flat surface; sprinkle ingredients down center. Fold sides over filling.) Serve tacos topped with salsa and sour cream, if desired. Makes 4 servings.

Nutrition Facts (Chicken and Bean Tacos)
  • Servings Per Recipe 4,
  • cal. (kcal) 340,
  • Fat, total (g) 20,
  • chol. (mg) 67,
  • sat. fat (g) 8,
  • carb. (g) 18,
  • pro. (g) 24,
  • sodium (mg) 478,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe