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Oven-Baked Bacon-Chicken-Chipotle Ranch Mini Taco Boats

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Oven-Baked Bacon-Chicken-Chipotle Ranch Mini Taco Boats
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4
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Enjoy the flavors of bacon, chicken, ranch and chipotle all in one bite in these easy mini taco boats.

Ingredients

Tacos

4
slices thick-sliced bacon
3
large boneless skinless chicken breasts, cut into 1-inch cubes
2
tablespoons ranch seasoning & salad dressing mix
1
to 2 teaspoons chipotle chili powder
1
package Old El Paso™ Stand ‘N Stuff™ mini soft tortilla taco boats (12 boats)
3/4
cup shredded Monterey Jack cheese (3 oz)
Chopped tomatoes, red onion, cilantro, as desired

Chipotle Ranch Dressing

1/4
cup ranch dressing
1/2
to 1 teaspoon chipotle chili powder

Directions

  • 1 Heat oven to 350°F. Line cookie sheet with foil.
  • 2 In 10-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer to paper towel-lined plate to cool; crumble into small pieces.
  • 3 Drain most of drippings from skillet (don’t wipe out skillet); return skillet to stovetop over medium heat. In large bowl, toss chicken with ranch seasoning and 1 to 2 teaspoons chipotle chili powder. Transfer chicken to skillet; chicken 10 to 12 minutes or until no longer pink in center.
  • 4 Place boats on cookie sheet. Divide chicken mixture evenly among boats. Top with shredded cheese.
  • 5 Bake about 10 minutes or until cheese is melted and boats are lightly toasted. Top with crumbled bacon, chopped tomatoes, red onion and cilantro.
  • 6 In small bowl, mix Chipotle Ranch Dressing ingredients. Drizzle over tacos just before serving.
Tips  

Swap Cheddar cheese for Monterey Jack cheese, and top finished tacos with crumbled queso fresco.

Add a handful of canned (drained) black beans to the cooked chicken mixture just before dividing it among the taco boats for added flavor and filling.

Nutrition Information 
No nutrition information available for this recipe
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