Ingredients
1 cup sour cream
1 cup mayo
1 pkg. Street Taco Dip & Cheeseball Mix
1 large chicken breast
1 Tbsp. Tex-Mex Fajita Seasoning Mix
1 can (341 ml) corn
4-5 cups shredded lettuce
1 cup canned black beans, rinsed and drained
½ cup sliced black olives
1 avocado, sliced
2 cups cheddar cheese, finely grated
1 bag tortilla chips
Instructions
In a small bowl, combine sour cream, mayo and 1 packet Street Taco Dip & Cheeseball Mix. Refrigerate for 1 hour or more. In a skillet or on the BBQ over medium heat, cook chicken seasoned with Tex-Mex Fajita Seasoning Mix and set aside. In a large serving dish, place corn, lettuce, black beans and olives. Add 1/3 of dip mix and toss. When ready to serve, add sliced chicken, avocado, cheese and taco pieces. Serve extra sauce on the side.
Products Used
