Tasty Chipolte Chicken Taco Bowls

Spring Break is over and the kids are back to school, back to routine.  The weather has been super nice here the last couple days, it is so nice to feel like spring has finally arrived..almost all the snow has melted.  I can’t wait to see the leaves on the trees and the flowers growing again.

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
  • cilantro
  • 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:

  • Lettuce
  • Tomatoes
  • olives
  • avocadoe
  • radishes
  • hot peppers
  • cheese (I used monterey jack), but you could use cheddar, feta, etc.
  • green onions

Serve with salsa and sour cream.


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