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Prep Time: 10 min | Total Time: 30 min
Servings: 6
Ingredients
1
cup grape tomatoes
1/2
tablespoon olive oil
3
Mexican Hass Avocados
1
(4.5oz) can Old El Paso™ Chopped Green Chiles
1/3
cup chopped fresh cilantro
1/4
cup chopped red onion
1
small jalapeño pepper, seeded and finely chopped
2
tablespoons fresh lime juice
1/4
cup crumbled cheese of your choice
-
Course salt and freshly ground pepper, to taste
-
Tortilla chips, for serving
Preparation
  1. Preheat oven to 400° F. Place grape tomatoes on a baking sheet and toss with olive oil. Roast until tomatoes are juicy and start to pop, about 15-20 minutes. Remove from oven and set aside to cool to room temperature.
  2. Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl. Smash avocado with a fork until desired consistency.
  3. Add the green chiles, cilantro, red onion, jalapeño, lime juice, and cotija cheese. Gently stir in the roasted tomatoes. Season with salt and black pepper, to taste. Serve immediately with tortilla chips.
Prep Time: 10 min | Total Time: 10 min
Servings: 8
Ingredients
1
tablespoon vegetable oil
3
boneless skinless chicken breasts (about 1.25 lbs), cut into very small thin strips
1
package (1 oz) Old El Paso™ taco seasoning mix
8
Old El Paso™ Stand 'N Stuff™ soft tortillas
2
Mexican Hass Avocados, pitted, peeled and diced
-
Make it FRESH toppings, if desired
Preparation
  1. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook, stirring occasionally, until browned on both sides. Sprinkle with taco seasoning mix. Cook, stirring occasionally, just until chicken is no longer pink in center.
  2. While chicken is cooking, heat shells and prepare toppings. Divide chicken among shells; add avocado and other desired toppings.

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