INGREDIENTS
1
pouch ready-to-serve Mexican-style rice and pasta mix
2 cups
drained Slow-cooker Black Beans*
1 cup
chunky medium salsa
1 cup
shredded Mexican four-cheese blend
2 cups
shredded deli-roasted chicken (optional)
10
(8-inch) soft taco-size flour tortillas
1/4 cup
butter, melted
Toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, olives