Taco Salad Contributor: Serves: 6
Ingredients:
10 Ounces Canned Chicken 1 Tablespoon Taco seasoning mix 2 Tablespoons Water 15 Ounces Red Kidney beans -- drained 11 Ounces Green Giant Mexican Corn -- drained	6 Cups lettuce -- shredded 1 Cup fat-free cheddar cheese 1 Each tomato -- diced 1 Each Avacado -- cubed 1 Cup Salsa -- fresh, deli style 1/2 Cup Fat-free sour cream
Cooking Instructions:
Combine chicken, taco seasoning mix and water in a large skillet over low heat; simmer for about 5 minutes. Add beans and corn; cook until heated through. Place equal amounts of lettuce, meat mixture, cheese, tomato and avocado into tostada bowls, in that order. Stir together salsa and sour cream in a small bowl; drizzle over salad and serve.
Serving Suggestions:
Nutrition Facts: