You can pretty much use this filling to make whatever you desire; tacos, burritos, nachos and/or taco salad! We made crunchy and soft tacos the other night with a side of vegetarian refried beans. Why vegetarian refried beans? Well, unless you want your beans cooked with animal fats, a.k.a. Lard, then next time you're in the Mexican food aisle, choose the vegetarian beans, which are usually cooked with vegetable oils (but check the labels!!!)
Enjoy this one my fellow foodies!
Ingredients & Recipe:
Printable Recipe
- 3 boneless, skinless chicken breasts, poached, then shredded
- 1 Taco Seasoning Packet (I prefer McCormick)
- 1 bell pepper, diced
- 1 small onion, diced
- 3 green onions, chopped
- Olive oil
Heat a skillet with high-sides over medium heat. Drizzle the skillet lightly with olive oil and begin to cook the peppers and onions for about 5 minutes until they begin to get soft. Add in the contents of the seasoning packet to the veggies, as well as 3/4 cup of water and stir. Now begin to incorporate the cooked, shredded chicken into the skillet. Cover, and let the chicken, seasonings and veggies all marry together for the next 15-20 on medium-low heat.
- An assortment of crunchy or soft taco shells, burrito shells, lettuce, nacho chips, shredded cheddar cheese, sour cream.
- Vegetarian refried beans
While the chicken mixture "marries", set out your shells, chips, cheese, toppings, etc., and heat up your beans.
Chicken mixture is ready when the mixture is no longer watery, veggies are quite soft and chicken is fully flavored by the seasoning. Assemble your shell as desired with heaping spoonfuls of the shredded chicken mixture!
You Could Also Try...
- Try adding in chopped tomatoes, frozen corn or your choice of veggies in the skillet-step
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