13 Layer Taco Salad Bowl

Ingredients

• Mexican Shredded Cheese

• Sour Cream

• Organic Refried Beans

• Pico De Gallo

• Arugula

• Romaine Lettuce

• 1 lb of Chicken Cutlets

• Black Olives

• Green Onions

• Cilantro

• 1 Large Tomato

• Avocado

• 1 Lime

• Large Spinach Tortillas

• Avocado Cilantro Lime Dressing

• Southwestern Chipotle and Jalapeno seasoning (can also be substituted for taco seasoning)

How to Make It Salad Bowl

1. Pre-Heat Oven at 350 Degrees

2. With your large tortillas (preferably 10 inches) brush organic cooking oil on both sides.

3. Take a baking sheet along with an oven safe canister or glass measuring bowls that you can place upside down on the baking sheet.

4. Drape the tortillas over over your canister or glass measuring cups that are upside down on the baking sheet.

5. Take foil and put on top of the tortilla that is draped to form it around the canister or glass measuring cup.

6. Place in oven for 5 minutes

7. After 5 minutes pull baking sheet out and carefully with your oven mittens turn canisters or glass measuring cups whichever you decided to use right side positions up.

8. Remove carefully your glass measuring cup or canister from the tortilla and place back in the oven for 5 more minutes. Make sure to keep the foil still on at this point.

9. After baking for 5 more minutes remove baking sheet, pull tortilla out of the foil, then turn tortilla upside down.

10. Put back in oven for final time of 8 minutes.

11. When you pull it back out after cooking let it cool for about 10 minutes before starting your layers on your salad bowl.

How to Make Taco Salad Layers

1. While you are preheating your oven to make your taco bowls you need to season your chicken cutlets before placing it in your instant pot. Make sure there is chicken broth or water in the bottom of your instant pot before placing the chicken that’s on the trivet inside there. The seasoning that I personally use is the southwest chipotle and and jalapeno seasoning but you can replace that with taco seasoning or any other mexican spices.

2. Put your instant pot on high pressure for approximately 18 minutes. If you do not have an instant pot just make sure it is fully cooked before starting your layers.

3. Chop large tomato, dice green onions, pull cilantro off the stems, and slice avocados

4. While your chicken is cooking put your organic beans in a small cooking pan, season it with your spices, and add shredded cheese. When it is soft and creamy you can remove it from the stove.

5. Next step spread the organic beans at the bottom of your spinach salad bowl for your first layer.

6. Add a layer of romaine lettuce, a layer of arugala, finely chopped tomatoes, shredded cheese , seasoned chicken, pico de gallo, sour cream, green onions, black olives, and fresh squeezed lime, cilantro, and avocado

7. Finishing touch is your salad dressing. I love the cilantro avocado lime dressing! Hope you enjoy this is definitely a fun and delicious meal to make!!13 Layer Taco Salad Bowl

• Mexican Shredded Cheese

• Sour Cream

• Organic Refried Beans

• Pico De Gallo

• Arugula

• Romaine Lettuce

• 1 lb of Chicken Cutlets

• Black Olives

• Green Onions

• Cilantro

• 1 Large Tomato

• Avocado

• 1 Lime

• Large Spinach Tortillas

• Avocado Cilantro Lime Dressing

• Southwestern Chipotle and Jalapeno seasoning (can also be substituted for taco seasoning)

How to Make It Salad Bowl

1. Pre-Heat Oven at 350 Degrees

2. With your large tortillas (preferably 10 inches) brush organic cooking oil on both sides.

3. Take a baking sheet along with an oven safe canister or glass measuring bowls that you can place upside down on the baking sheet.

4. Drape the tortillas over over your canister or glass measuring cups that are upside down on the baking sheet.

5. Take foil and put on top of the tortilla that is draped to form it around the canister or glass measuring cup.

6. Place in oven for 5 minutes

7. After 5 minutes pull baking sheet out and carefully with your oven mittens turn canisters or glass measuring cups whichever you decided to use right side positions up.

8. Remove carefully your glass measuring cup or canister from the tortilla and place back in the oven for 5 more minutes. Make sure to keep the foil still on at this point.

9. After baking for 5 more minutes remove baking sheet, pull tortilla out of the foil, then turn tortilla upside down.

10. Put back in oven for final time of 8 minutes.

11. When you pull it back out after cooking let it cool for about 10 minutes before starting your layers on your salad bowl.

How to Make Taco Salad Layers

1. While you are preheating your oven to make your taco bowls you need to season your chicken cutlets before placing it in your instant pot. Make sure there is chicken broth or water in the bottom of your instant pot before placing the chicken that’s on the trivet inside there. The seasoning that I personally use is the southwest chipotle and and jalapeno seasoning but you can replace that with taco seasoning or any other mexican spices.

2. Put your instant pot on high pressure for approximately 18 minutes. If you do not have an instant pot just make sure it is fully cooked before starting your layers.

3. Chop large tomato, dice green onions, pull cilantro off the stems, and slice avocados

4. While your chicken is cooking put your organic beans in a small cooking pan, season it with your spices, and add shredded cheese. When it is soft and creamy you can remove it from the stove.

5. Next step spread the organic beans at the bottom of your spinach salad bowl for your first layer.

6. Add a layer of romaine lettuce, a layer of arugala, finely chopped tomatoes, shredded cheese , seasoned chicken, pico de gallo, sour cream, green onions, black olives, and fresh squeezed lime, cilantro, and avocado

7. Finishing touch is your salad dressing. I love the cilantro avocado lime dressing! Hope you enjoy this is definitely a fun and delicious meal to make!!