Indian Paneer Tikka Masala Taco - Taco Bell
Directions
- COMBINE first 5 ingredients. Refrigerate until ready to use.
- HEAT taco shells as directed on package
- MEANWHILE, heat oil in large skillet over medium-high heat. Add cheese; cook 6 min. or until evenly browned, stirring occasionally
- Add masala sauce; stir. Bring to boil; simmer over low heat 4 min., stirring occasionally.
- SPOON cheese mixture evenly into taco shells; top with chickpea salsa.
Tips
- Drizzle lightly with additional sauce and sprinkle with additional chopped fresh cilantro before serving.
- Variation: Prepare recipe as directed, substituting thin fresh chicken breast or thigh strips for the cheese, cooking chicken in nonstick skillet until done before adding the masala sauce and cooking as directed.
Ingredients
- 1 Can (16 oz.) Chickpeas (garbanzo beans), Rinsed, Lightly Mashed
- 1/2 Cup TACO BELL® Avocado Ranch
- 1/4 Cup Chopped Fresh Cilantro
- 1/4 Cup Chopped Red Onions
- 2 Tbsp. Fresh Lime Juice
- 1 pkg. (4.8 oz.) TACO BELL® Mild Seasoned Taco Shells
- 1 Tbsp. Oil
- 1 lb. Paneer Cheese, cut into 2x1/2-inch strips
- 1-1/4 Cups Tikka Masala Sauce