Chicken Taco Bowl Salad

• 3 large chicken breasts, thawed or fresh, cut into cubes
• 2 bags 12 large flour tortillas
• 1 can black beans
• 1 can corn
• 1 cup tomatoes diced, canned or fresh
• Taco sauce or salsa (use your fav, but I used Ortega red medium taco sauce)
• green & red bell peppers, diced (I used can of corn w/peppers already in)
• 2 jarred yellow banana (pepperocini) peppers, chopped
• 1 Tbs chopped garlic
• warchestorshire sauce (a few drops)
• pepper & salt (or season all salt) to taste
• chili powder
• butter
• olive or veg oil
• refried beans
• mexican cheese, shredded or crumbled
• lettuce shredded or torn (like romain, iceberg, spinach, etc)
• butter flavor cooking spray

Preheat oven to 400 deg F.

Dice onion & sautee' in oiled & buttered pan over med-high heat. Salt & pepper onions to sweat. Add cubed raw chicken; season with pepper, salt (or season salt), chili powder & worchestershire sauce. Stir, then add chopped tomatoes, garlic & pepperocinis. Cook & stir chicken til white & fully cooked. Add black beans, corn, bell peppers, taco sauce. Let simmer for 5 min while stirring often. Cover & let stand while making tortilla bowls.

Get a cup cake pan. Take the tortillas & fold and fit each one into individual cup cake pan holes. Make sure the tortillas are basically open and have room to stuff food in. Spray tortillas with butter spray on inside & outside of tortilla. Bake at 400 deg. F for 10 minutes. Take out, let cool a bit. When ready, put food in crispy tortilla bowl layer by layer: 1)refried beans 2) chicken, beans & corn mix 3)lettuce 4) cheese. Serve and enjoy!

*Other topping options: fresh diced tomatoes, sliced fresh avocado, dollop of sour cream & guacamole

**Also, great idea for fun dessert: Make tortilla bowls, but after spraying with butter sprinkle with cinnamon & sugar. Bake as directed. Fill with fresh or cooked fruit, and or vanilla icecream. Top with honey & cinnamon. (fried ice cream!)