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

Southwest Chicken Chili

Father's Day is tomorrow and it's time to celebrate all the Dads you know. 

My dad loved a good steak dinner, but today I've made another of his favorites...chili.  Dad loved a good bowl of chili topped with shredded cheddar cheese.  So hearty, comforting, and just plain good!  So let's make a down home, comfort food meal for Father's Day.

Today's chili is my quick and easy version, since it uses pantry items and/or leftovers such as pre-cooked chicken and canned ingredients.  It makes a ton of chili...enough to share with the entire family.  You can certainly halve the recipe to make less if you want.  

This isn't your standard beef chili though.  It is a delicious southwestern style chicken chili.  It's the bomb and I can hear my Dad saying "Baby, this is some damn good chili!"

This would also be the perfect game day meal.  Serve it with cornbread and you are all good to go.

Kitchen Tip:  This chili is quite hot.  You can adjust the spice to your liking by increasing or reducing the amount of chili flakes that you use.

Make a dish your dad will love and enjoy!  Happy Father's Day!!

Southwest Chicken Chili

serves 10

2 T canola oil
1 medium onion, small dice
3 garlic cloves, minced
2 cans (16 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) chili beans, drained
1 can (28 ounces) diced tomatoes, with the juices
3 cups cooked chicken, cut in chunks
1 1/3 cups 2% milk
1 cup reduced-sodium chicken broth
2 T chicken stock concentrate
1 bay leaf
2 tsp ground cumin
1 tsp onion powder,
1 1/2 tsp garlic powder
2 tsp chili powder
1/2 tsp crushed red pepper flakes
salt & pepper to taste
Optional Toppings:  shredded cheddar cheese, diced tomatoes, diced red onion, avocado slices, jalapeno slices, sour cream

In a large pot, heat oil over a medium high heat. Add onion and cook about 7 minutes, until translucent and tender. Add garlic and stir cooking 1 minute.

Stir in remaining ingredients and bring it to a boil. Reduce to a simmer and cook uncovered about 15-20 minutes. Remove the bay leaf and serve.  Top with your favorite toppings.

Chicken Taco Pizza

I love French bread pizzas.

They bring back memories of mom making them for me when I was growing up.  There is just something about the way the bread gets all crispy when it's cooked.  It's just the perfect vessel for pizza....other than pizza dough!

So today is the day that I re-created my childhood memories.  So digging through the frig to see what I have in leftovers I pull out some shredded chicken, tomatoes and some Mexican cheese I had stashed.  So I decide to mix it up and make this a Mexican flavored pizza. 

Oh my!  This satisfied my pizza craving and it boosted my mood with the Mexican flavors!  Yum!

This is one the kids are sure to love.  Easy to make for lunch as snack, or a quick weeknight dinner.  Make sure to try this soon and keep it in your rotation.
It's that good!



Chicken Taco Pizza

serves 4

1 French Bread loaf
1 cup pizza sauce (or you could use salsa)
1 Tbsp taco seasoning mix
3/4 cup shredded cooked chicken breast
3/4 cup shredded Mexican cheese
1 tomato diced (optional topping)
additional toppings optional: olives, green onions, avocado.

Split French Bread Loaf in half crosswise and then spit both pieces in half lengthwise.  

Preheat oven to 450 degrees.

Place bread pieces cut side up on a cookie sheet.  Spread pizza sauce over each slice.  Sprinkle taco seasoning over the sauce evenly.  Divide chicken among the bread slices.  Top with cheese.  Sprinkle with diced tomato.  Add any additional toppings if desired.

Bake 10-13 minutes until bread is golden brown and the cheese is melted.  Allow to cool 2-3 minutes and serve.