Spicy Chicken Taco Bowls

Easy to make spicy shredded chicken makes getting dinner on the table fast and easy. Anything goes in Old El Paso™!
Prep 10 Minutes
Total Time 20 Minutes
Servings 8

Ingredient List

  • 1 lb cooked chicken, shredded (4 cups)
  • 1 packet (1 oz) Old El Paso™ Hot & Spicy Taco Seasoning Mix
  • 2/3 cup water
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • Make it FRESH toppings, as desired (see below)
Recipe Continues Below


  1. In 10-inch nonstick skillet, cook chicken, taco seasoning mix and water over medium-high heat 3 to 4 minutes, stirring occasionally, until warmed through.
  2. Meanwhile, heat bowls as directed on package. Divide chicken mixture evenly among warmed bowls. Top with desired toppings.

Expert Tips

  • Ideas for Make it FRESH toppings: sliced jalapeños, chopped tomatoes, shredded lettuce, queso fresco cheese, sour cream
  • Like the crunch of shells? Try Old El Paso™ Stand ‘N Stuff™ taco shells.


  • 1 Taco Bowl Calories 190 (Calories from Fat 60);  Total Fat 6g (Saturated Fat 2 1/2g ,Trans Fat 0g);  Cholesterol 50mg;  Sodium 500mg;  Potassium 140mg;  Total Carbohydrate 15g (Dietary Fiber 0g ,Sugars 0g);  Protein 18g
  • % Daily Value: Vitamin A 0%;  Vitamin C 0%;  Calcium 4%;  Iron 8%
  • Exchanges: 1 Starch;  2 Very Lean Meat;  1 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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