Chicken Taco Meat - Freezer Friendly Bulk Recipe

Saturdays are my day to cook, clean, and watch the Food Network!

I just love watching Giada, Ina, Guy, and a host of others (so much so we're on a first name basis!) because they are excellent chefs, teachers, and very entertaiing.  I've made many items from Ina, (that never fail) and Michael Symon (adore!) but recently I was watching Ree, the Pioneer Woman. 

She was making 'freezer recipes' and specifically, Chicken Tacos.  What really caught my eye was the sauce that she made at the end and simmered the meat in it.  It's like homemade taco sauce built in.  So I knew right then that I wanted to try this out.

You see, I'm a Mexican food lover at heart.  Here are some of my favorites here, and here.  So she really had me at "taco".

This recipe doesn't disappoint.  It has great flavor, it makes a TON, so it's perfect to divide and freeze in packages to pull out when you need a quick weeknight meal.  I made the meat just as stated and we promptly ate our chicken tacos.  Then I froze the rest of the meat in portions to additional meals.  Easy as that...and tasty too!  This is going to be my new go to chicken taco recipe.

Enjoy!



Chicken Taco Meat

serves 16-20

Ingredients:

2 tablespoons olive oil
6 large boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons paprika
1 tablespoon cumin
1 14 oz can of tomato sauce

Directions:

In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.

Serve in hard or soft taco shells with your favorite toppings.

Freezer instructions:
Original recipe size:  Let cool, divide among 4 freezer bags and freeze.

Recipe source:Ree Drummond - http://www.foodnetwork.com/recipes/ree-drummond/chicken-taco-meat.html