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1 If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can. 2  Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
Heat oil in large skillet on medium heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.Stir in in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 to 7 minutes or until most of liquid is absorbed and chicken is cooked through, stirring occasionally. Spoon into warm taco shells.Serve with desired toppings.eat oil in large skillet on medium heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink. Stir in in Seasoning Mix and water. Bring to boil.