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Oven-Baked Bacon-Chicken-Chipotle Ranch Mini Taco Bowls
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Prep Time:
15 minutes
Total Time:
45 minutes
Savor bacon, chicken, ranch, and chipotle in one tasty bite with these simple mini taco boats.
Ingredients:
  • 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 (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 3/4 cup shredded Monterey Jack cheese (3 oz)
  • Chopped tomatoes, red onion, cilantro, as desired
  • 1/4 cup ranch dressing
  • 1/2 to 1 teaspoon chipotle chili powder
Instructions:
  • Preheat oven to 350°F and cover cookie sheet with foil.
  • In a 10-inch nonstick skillet, crisp bacon over medium heat for about 10 minutes. Drain on paper towels, then crumble into small pieces.
  • Remove most of the drippings from the skillet, but keep them in for extra flavor. Place the skillet back on the stove over medium heat. In a large bowl, coat the chicken with ranch seasoning and 1 to 2 teaspoons of chipotle chili powder. Add the seasoned chicken to the skillet and cook for 10 to 12 minutes, or until the chicken is no longer pink in the center.
  • Place the bowls on a cookie sheet. Evenly distribute the chicken mixture among the boats, then sprinkle with shredded cheese.
  • Bake for around 10 minutes until the cheese is melted and the bowls are lightly toasted. Top with crispy bacon crumbles, fresh tomatoes, red onion, and fragrant cilantro.
  • Combine the Chipotle Ranch Dressing ingredients in a small bowl. Drizzle over tacos right before serving.

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