Chicken Taco Bowls

Chicken Taco Bowls

I had pin two different recipes... Here and Here... One was called a chili and the other a taco bowl and they both used the crockpot... But my chicken was already cooked... I took their ideas and made my own that I made without the crockpot.

Ingredients - 

2 cups shredded Chicken (I also had some broth with my chicken)

3 cups of Salsa

1 can black beans, drained

1/2 bag of frozen corn or 1 can of corn (I have made this twice and once used the frozen corn and once used the canned corn.)

1 Spoonful of Minced Garlic (I have a jar of minced garlic in the fridge and used a nice spoonful)

1 Tbsp Chili powder

1/2 Tbsp cumin

1/2 tsp dried oregano

1/8 tsp red pepper flakes (you could also use cayenne pepper)

Salt to taste

Pepper to taste

Cooked rice (you could use white, brown, or Mexican)

Shredded Cheese of choice

Add all ingredients to pot...

Love all the colors from everything!

Stir and cook til warm. I let mine simmer on medium-low heat for about 20-25 minutes to let me flavors mix together.

Serve over rice and add toppings of choice (cheese, sour cream, green onions, cilantro, etc.)

Chicken and Black Bean Soup - Crockpot

Chicken and Black Bean Soup - 

The recipe came from this blog, the recipe doesn't have a name so I created one! You can click on the link and see her blog post.

Ingredients:

Bag of frozen chicken (a bag of frozen chicken is about 3 lbs. this is alot for two people so I only used half a bag)

1 (8 oz) block of cream cheese

1 can black beans (I had accidentally opened black beans instead of black olives the night before that is why they are in the container)

1 can corn

1 can rotel

Add Chicken then cream cheese.

Drain, rinse, and add black beans. 

Drain and add corn.

Add Rotel. Cook 6-8 hours stirring every few hours.

Somehow I managed not to get a picture of the final product but here is one about half way into the cooking after I stirred it.

On the original post she suggests serving it over rice but I am much more a soup fan so I served it with Frito's. If you don't eat this with Frito's you might want to add a little salt to it.

Beef Taco Foldovers

1/2 lb Ground meat
1/4 cup Onion, chopped
1/2 cup Black Beans (15 oz), drained
1 8 oz can Tomato Sauce
1 tbsp Taco Seasoning
1 can Biscuits, Pillsbury Grands! 
1 cup (4 oz) Cheddar Cheese, shredded
Salsa for garnish
Sour Cream for garnish

Heat oven to 375. Cook groundmeat and onions until brown, drain. Stir in beans, tomato sauce, and seasoning mix. Simmer 3-5 minutes, stirring occasionally, until liquid is absorbed. Seperate dough into 5 biscuits. Press or roll each to form 5-inch round. Spoon 1/2 cup meat mixture onto center of each flattened biscuit. Sprinkle cheese evenly onto biscuit. Fold half of biscuit over filling; press edges with fork to seal. Place on ungreased cookie sheet. Bake 12-15 minutes or until golden brown. Top with salsa and sour cream. 


YIELD: 5 sandwiches 

Taco Soup with Black Beans

1 pound Ground meat, browned and drained
1 can Crushed Tomatoes
1 can Corn, whole kernel - Can (SB), undrained
1 can Black beans, undrained
1 can Kidney Beans, undrained
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning
1 small Onion, chopped
1 bag Chips, Fritos or Tostidos
Cheese - Cheddar (shredded), 1 cup
1/2 cup Sour Cream

Combine all ingredients except chips, shredded cheese, and sour cream in crock pot.

Cover and cook on LOW 4 to 6 hours.

Garnish individual servings with chips, cheese, and sour cream.

Makes 6-8 servings. This is an easy recipe to double.