My kids absolutely love tacos…and so do I. Although I love to add onions, peppers, even beans to my meat mixture…the kids aren’t so fond of that. So my solution – two pans…one with meat…plain for the kids…and the other for Alex and I – with the meat and whatever my heart desires…added in – good thing my husband isn’t picky.
I decided to use ground chicken tonight, instead of beef, as it is a tasty leaner alternative – but you could use ground beef too (or ground turkey).
For the taco bowls – you need a small-medium sized stainless steel mixing bowl. Just spray with a little Pam and put soft taco shell in, I use a whole wheat or whole grain variety (shaping to form a bowl). Toast in a pre-heated oven at 425F for about 8-10 minutes until nicely toasted.
|Taco Bowl ready to go in the oven|
Chicken Chipolte Filling
- 0.5 kg ground chicken
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 can, kidney beans (drained and rinsed)
- 2 chipolte peppers (the ones canned in adobe), chopped fine
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 small yellow pepper, diced
- 1 tbsp tomato paste
- 1 cup chicken broth
- salt to taste
Saute onions until translucent, add in garlic stir until fragrant (about a minute) and add in ground chicken – breaking up with a wooden spoon as it cooks. Once your meat is almost done, through in your yellow peppers, chipolte peppers, spices, beans. Let cook for a minute or so. Add in tomato paste and chicken broth. Let simmer until liquid is reduced. Add in cilantro and a pinch of salt to taste.
Layer the meat/bean mixture and top with your choice of the following fixings:
- hot peppers
- cheese (I used monterey jack), but you could use cheddar, feta, etc.
- green onions
Serve with salsa and sour cream.