1. If not using leftover potato, cube a russet potato and boil in water until tender. Drain and add in garlic pepper and garlic salt.
2. Warm cream of chicken soup in microwave or in saucepan on stove.
3. Add in potatoes and leftover taco meat, and milk, if using. For thicker soup, do not use milk, or use less.
4. Allow to simmer 2-3 minutes.
5. Serve immediately.
6. ***Feel free to add in any leftover vegetables on hand as well -- .
Brown meat in Teflon skillet sprayed with nonstick cooking spray.
Add onion and brown a little longer.
Add salsa and mix well.
Add taco seasoning and cook to desired consistency.
Serve hot, rolled in flour or corn tortillas, or chill and serve cold on top of tossed salad for a taco salad.
If using meat for filling in a tortilla, add chopped lettuce and tomato and 1 tablespoon lite sour cream.
Entire recipe makes 6 servings.
Drain as much juice as possible out of the can of tomatoes.
In crock pot put tomatoes, onion, red pepper, garlic and jalapenos.
Add cumin, cayenne and chili powder.
Stir it all together.
Put in chicken breasts and stir around.
Cover and cook on high 4-5 hours.
Remove chicken breasts to a plate and shred the meat.
Return all meat to the crock pot and stir through.
To make tacos I put some meat in the center of a flour tortilla, then top with cheese and a couple slices of avacado.
Enjoy!
brown oil, meat, potato, onion, bell pepper, salt,
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freezer bags with the juices.
Press out all the air and seal.
ntil tender.
Stir in chicken, salsa, green chilies and salt
In a small mixing bowl, beat the cream cheese.
Stir in the taco meat, cheese, 1/4 cup salsa, mayonnaise and chopped onion. Thinly spread over tortillas.
Sprinkle with lettuce.
Roll up tightly.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Unwrap and cut into 1 inch pieces.
Can be served with additional salsa.
Makes about 3 dozen appetizers.
Put together in a saucepan or skillet.
Simmer until all liquids are absorbed and meat has become shredded.
Stir regularly.
Serve.
Put everything in your crock pot and cook on low for about 4-6 hours. The great thing is it will be ready when everyone gets home from work or school and you only have one pot to clean.
Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
Prepare pasta according to package directions; cool.
In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
Pour dressing mixture over pasta mixture. Stir well to combine.
Refrigerate at least 2 hours to allow flavors to blend.
Remove skin from chicken and simmer until meat falls off the bone.
Cut meat into small pieces in a skillet.
Combine cooked chicken, taco mix and 1 1/2 cups water.
Bring to a boil, the simmer to desired consistency (10 to 15 minutes).
Heat tortillas, then fix.
Put all ingredients except cheese in crockpot and cook on low for 6 hours.
Use two forks to shred the chicken into chunks.
Add cheese and stir.
Serve immediately in tacos or use as a filling for enchiladas.
You can also use chicken breasts, but it turns out drier and not as tasty.
Remove tortillas from refrigerator.
Set aside.
In a large nonstick skillet, place chicken, taco seasoning and water.
Bring to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Stir in salsa and black olives.
Heat tortillas according to package. Keep well covered, until used.
Divide and spoon refried beans onto tortillas.
Top with chicken, cheese, lettuce and tomato.
Fold or roll up and serve immediately.
Makes 10 burritos.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Boil chicken until meat comes away from the bone easily.
Save 1 cup of the broth. Combine broken chicken pieces, soups, sauce and onion.
Heat until hot.
While heating, put a layer of tortilla chips in baking dish.
Pour taco stuff over chips.
Add another layer of chips.
Cover with shredded cheese of choice. Pour chicken broth over this.
Cover with lid or aluminum foil. Bake at 350\u00b0 for 30 minutes or until done.
In a 2-quart measuring cup or Pyrex bowl, put a plastic strainer.
Put the ground beef in the strainer.
Microwave on High for 3 minutes.
Stir and cook again until meat is done.
All fat will be drained off the meat as you lift the strainer out of the bowl or measuring cup.
Put ground beef in a serving bowl and add taco seasoning.
Follow microwave directions on the package. Enjoy greaseless taco meat.
Brown ground beef and drain. Add taco seasoning and mix well.
Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
illet with lid.
Add chicken breasts. Return broth to a
Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit
Cook chicken breasts. Cool and dice into