24 frozen breaded fully cooked chicken nuggets
1/4 cup sour cream
2 teaspoons taco seasoning mix (from 1-ounce package)
1 to 2 tablespoons milk
1 box (7.5 ounces) hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas)
3/4 cup shredded cheddar cheese
1 1/2 cups shredded lettuce
1/2 cup thick ’n chunky salsa
Bake chicken nuggets according to package directions. Remove from oven and cover to keep warm. Reduce oven to 325°F, then heat taco shells and tortillas according to package directions.
Meanwhile, in small bowl, mix together sour cream, taco seasoning mix, and enough milk to make mixture of drizzling consistency. Set aside.
Fill each taco shell and tortilla with 2 chicken nuggets. Top each with cheese, lettuce and salsa. Drizzle sour cream mixture over the top. Yields 6 servings.
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