CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE
Get ready for Cinco de Mayo or any other time with these taco shell bowls filled with chicken strips, pico de gallo, and UNCLE BEN'S® READY RICE® Mexican Style Pinto Beans & Rice for an easy and fun night dinner.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
- Prepare chicken strips according to package directions.
- Prepare rice according to package directions.
- Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.4 g, Cholesterol 56.4 mg, Fat 26.4 g, Fiber 6.6 g, Protein 25.6 g, SaturatedFat 6.4 g, Sodium 1225.3 mg, Sugar 3.8 g
TACO CHICKEN BOWLS
The original recipe is from the blogsite Budget Bytes. See below an alternate method to cook in the oven.
Provided by gailanng
Categories One Dish Meal
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Add all ingredients from the "base" to the slow cooker along with 1/4 cup of water. Stir to combine making sure the chicken is covered with the mixture. Secure the lid of the slow cooker and cook on low for 8 hours.
- Near the end of the cooking time, cook the two cups of rice according to the package directions
- After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, green onions and fresh cilantro.
- ALTERNATE METHOD:.
- Combine all ingredients from the "base" list to a glass casserole dish, sprayed with cooking spray. Cover chicken breasts in mixture and bake at 425 degrees for 30-40 minute or until chicken is thoroughly cooked. Remove chicken to a cutting board when cook time is up and shred with two forks. Return shredded chicken to casserole dish and combine with other cooked ingredients. Serve by spooning cooked rice into a bowl and topping with chicken mixture. Garnish with shredded cheese, green onions and cilantro.
OVEN-BAKED BACON-CHICKEN-CHIPOTLE RANCH MINI TACO BOWLS
Enjoy the flavors of bacon, chicken, ranch and chipotle all in one bite in these easy mini taco boats.
Provided by Stephanie Wise
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheet with foil.
- In 10-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer to paper towel-lined plate to cool; crumble into small pieces.
- Drain most of drippings from skillet (don't wipe out skillet); return skillet to stovetop over medium heat. In large bowl, toss chicken with ranch seasoning and 1 to 2 teaspoons chipotle chili powder. Transfer chicken to skillet; chicken 10 to 12 minutes or until no longer pink in center.
- Place boats on cookie sheet. Divide chicken mixture evenly among boats. Top with shredded cheese.
- Bake about 10 minutes or until cheese is melted and boats are lightly toasted. Top with crumbled bacon, chopped tomatoes, red onion and cilantro.
- In small bowl, mix Chipotle Ranch Dressing ingredients. Drizzle over tacos just before serving.
Nutrition Facts : Calories 490, Carbohydrate 24 g, Cholesterol 115 mg, Fat 3, Fiber 1 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 3 g, TransFat 0 g
SLOW COOKER CHICKEN TACO BOWLS
Make taco night easy night with these slow cooker chicken taco bowls! Made naturally gluten free with homemade low-sodium taco seasoning and layered with fresh vegetables, this low-calorie dinner is one everyone will love, especially the cook! Assemble bowls, add optional toppings, and devour!
Provided by Megan Olson
Categories World Cuisine Recipes Latin American Mexican
Time 6h50m
Yield 6
Number Of Ingredients 11
Steps:
- Combine onion powder, cumin, oregano, chili powder, and paprika together in a bowl to create taco seasoning.
- Place chicken breasts in the bottom of a slow cooker. Add green bell pepper, red bell pepper, salt, pepper, and taco seasoning. Pour in broth, ensuring chicken is just covered in liquid.
- Set slow cooker to Low; cook for 6 hours.
- Break up chicken breasts with a wooden spoon. Add beans; cook on Low for 30 minutes more.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 27.3 g, Cholesterol 44.4 mg, Fat 2.6 g, Fiber 10.9 g, Protein 26 g, SaturatedFat 0.8 g, Sodium 649.8 mg, Sugar 2 g
SLOW-COOKER CHIPOTLE CHICKEN TACO BOWLS WITH CORN-JALAPEñO SALSA
Whether it's Taco Tuesday or just a regular weeknight, this easy set-and-forget dinner is just what your family is craving. Soft tortilla bowls are filled with slow-cooked, shredded chipotle chicken, then topped in Cotija cheese and sweet corn-jalapeño salsa. Dinner, done!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h15m
Yield 8
Number Of Ingredients 14
Steps:
- Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Sprinkle seasoning mix over chicken. Add canned tomatoes, yellow onions and garlic to slow cooker. Cover; cook on High heat setting 3 to 4 hours or until chicken is tender. Transfer chicken to cutting board; shred with two forks. Return to slow cooker, and stir.
- Meanwhile, in medium bowl, stir together Salsa ingredients.
- Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift chicken out of cooking liquid; divide chicken and salsa among tortillas bowls. Sprinkle Cotija cheese on top.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Taco Bowl, Sodium 720 mg, Sugar 3 g, TransFat 0 g
GRILLED CHICKEN TACO BOWLS
These easy weeknight grilled chicken bowls with black bean salsa and zipped-up ranch dressing can feed your family fast!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. In medium bowl, stir tomatoes, black beans and green onions; set aside. In small bowl, stir 1/4 cup of the taco sauce (from dinner kit) and ranch dressing until well blended; set aside.
- Brush oil on chicken breasts; sprinkle with 2 tablespoons of the seasoning mix (from dinner kit), and coat on all sides. Place chicken on direct heat of grill over medium heat. Cover grill; cook 12 to 15 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (165°F). Brush chicken with 2 tablespoons of taco sauce (from dinner kit) during last 2 minutes of cooking. Remove from grill, and cut into cubes.
- Meanwhile, heat tortillas (from dinner kit) as directed on package. To serve, spoon grilled chicken and salsa into tortillas. Top with cheese, taco ranch dressing, avocado and cilantro. Garnish with lime.
Nutrition Facts : Calories 670, Carbohydrate 55 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 12 g, Protein 45 g, SaturatedFat 8 g, ServingSize 2 Taco Bowls, Sodium 1400 mg, Sugar 1 g, TransFat 0 g
LOADED CHICKEN TACO BOWLS
Turn any day into a fiesta day with our Loaded Chicken Taco Bowls. Loaded Chicken Taco Bowls are literally loaded with great tasting ingredients.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Place 2 (12-cup) muffin pans upside-down on work surface. Press 3 warmed tortillas into spaces between muffin cups in each pan to make bowls.
- Bake 10 min. or until lightly browned; cool slightly.
- Fill tortilla bowls with remaining ingredients just before serving.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 680 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 2 g, Protein 15 g
CHICKEN TACO STEW IN BREAD BOWLS
Relish a Mexican dinner with this delicious chicken stew that features Giant® Niblets® corn and Progresso® beans. Served in bread bowls made with Pillsbury® French loaf.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray. Cut dough into 3 equal pieces. Shape each into a ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam sides down, on cookie sheet.
- Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.
- Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens.
- Cut top off each bread loaf. Lightly press center of bread down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon about 1 cup stew into each bread bowl. Sprinkle with cheese. Place top of each bread bowl next to filled bowl.
CROCK POT TACO CHICKEN BOWLS
Switch up taco night with these amazing Crock Pot Taco Chicken Bowls! They are quick, easy and delicious! Aunt Lou here. When we go on vacation, we save a bunch of money by making most of our meals ourselves. However, we are on vacation, so this momma doesn't want to be stuck in the kitchen while...Read More »
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Place your chicken breasts in your crock pot
- Sprinkle your taco seasoning and ranch dip mix evenly across your chicken breasts
- Pour your broth and water on top
- Cover and cook on low for 3-4 hours or high for 1.5-2 hours (chicken should be shredded easily with two forks when done)
- Remove your chicken from your crock pot and shred with two forks
- Put your chicken back in your crock pot and mix well with your juices
- Serve over rice with cheese on top
SLOW COOKER TACO CHICKEN BOWLS - BUDGET BYTES
Slow Cooker Taco Chicken Bowls are the ultimate "set it and forget it" easy weeknight meal that the whole family will love. Step by step photos.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add 1/4 cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).
- Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
- After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.
- To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.
LOADED CHICKEN TACO BOWLS
Turn any day into a fiesta day with our Loaded Chicken Taco Bowls. Loaded Chicken Taco Bowls are literally loaded with great tasting ingredients.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Place 2 (12-cup) muffin pans upside-down on work surface. Press 3 warmed tortillas into spaces between muffin cups in each pan to make bowls.
- Bake 10 min. or until lightly browned; cool slightly.
- Fill tortilla bowls with remaining ingredients just before serving.
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