In large skillet, cook 1 lb. ground chicken until thoroughly cooked (8-10 min.); add 3 tbsp. Kowalski’s Taco Seasoning and ½ cup water. Cook and stir until slightly thickened (about 2 min.). Arrange 6 oz. (about 48 chips) large corn tortilla chips in an even layer on a parchment-lined baking sheet. Top evenly with chicken; sprinkle evenly with 2 cups Kowalski’s Shredded Mexican Blend Cheese and ½ cup rinsed and drained canned black beans. Bake in a preheated 400° oven until cheese is melted and bubbly (about 4 min.). If desired, place chips under a preheated broiler just until cheese turns very dark (about 1-2 min.), watching carefully so chips do not burn. Remove from oven; add thinly sliced green onions, Kowalski’s Fire Roasted Salsa, roughly chopped fresh cilantro, fresh avocado, lime wedges, chopped red onion and sour cream. Serve immediately.
MEXICAN BANANA SPLITS
Divide 2 sliced bananas into 4 serving dishes; top with fresh mango chunks, fresh pineapple chunks and vanilla frozen yogurt. Drizzle sundaes with Kowalski’s Pure Honey and sprinkle with pepitas and chile powder.
KOWALSKI'S SPRING WATER