EASY TEX-MEX CHICKEN TACOS
Quick and full of flavor, you can adjust heat by removing the seeds from jalapeno. Garnish tacos with chipotle ranch, salsa verde, and avocado. I make the chipotle ranch with fat free sour cream to save a bit of calories.
Provided by yummers
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
- Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
- Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
- Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 49.3 g, Cholesterol 37.7 mg, Fat 13.8 g, Fiber 4.6 g, Protein 18.8 g, SaturatedFat 5.1 g, Sodium 1047.3 mg, Sugar 1.3 g
TEX MEX CHICKEN TACO SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
- Also, great on the second day over rice.
HARD-SHELL TEX-MEX TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 to 8 tacos
Number Of Ingredients 17
Steps:
- In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
- Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.
SHELIA'S TEX-MEX CHICKEN TACO'S
Tex-Mex food is spicy and delicious and is a common meal preparation for our family. Mexico is only 65 miles from us and it's culture is a definite influence on our way of cooking. Making taco's is second nature to me and as easy as 1,2,3. Chicken is a nice substitute for beef and I am sure you will agree that these Chicken taco's are delicioso!
Provided by Shelia Senghas @earthbaker
Categories Chicken
Number Of Ingredients 17
Steps:
- To soft fry tortillas: heat oil on medium high, insert one corn tortilla in hot oil, count to 3 and turn to other side. Count to 3 and remove to a plate with paper towels. Continue until all tortillas have been soft fried. Lay each tortilla on clean paper towel and blot with another to remove most of the oil.
- Put the shredded chicken along with the broth, cumin, and garlic powder, salt and pepper, into saucepan and stir until liquid is diminished, approximately 5 minutes.
- Lay tortilla in plate and spoon a tablespoon or two of chicken into center and roll up the tortilla. Lay salad ingredients on top. Add condiments to the top of the salad ingredients and serve. NOTE: In separate bowls, serve these condiments to choose from, refried beans, grated cheese, salsa, Jalapeno peppers, hot sauce, and sour cream.
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