Crispy Baked Chicken and Black Bean Taco Recipe | Barbara Bakes

 

Crispy Baked Chicken and Black Bean Taco Recipe | Barbara Bakes


1 tablespoon olive oil
1/2 lb. boneless skinless chicken breasts, about 2 breasts, diced
1/4 cup onion, chopped
2 cloves garlic, minced
1 can (15 oz.) black beans, drained and rinsed
3 tablespoons fresh cilantro, minced
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup mild salsa

Directions:
Sauté chicken, onion and garlic in olive oil in a sauté pan over medium heat until the chicken is no longer pink. Stir in beans, cilantro, cumin, chili powder, salt, pepper and salsa. Cook until heated through.
Serve on crispy baked taco shells with shredded cheese, lettuce or your favorite taco toppings.

Crispy Baked Taco Shells
adapted from Eating Well

Ingredients:
8 6-inch corn tortillas (I used white corn tortillas)
Canola oil cooking spray
1/2 teaspoon chili powder
1/4 teaspoon salt

Taco Stuffed Shells | Buns In My Oven

Taco Stuffed Shells | Buns In My Oven
 

• 1 pound jumbo shells
• 1 pound ground beef
• 1 packet taco seasoning
• 1/2 teaspoon chipotle powder (optional)
• 1/4 cup water
• 4 oz cream cheese
• 1 can corn
• 4 oz diced green chiles
• 1/2 cup cheddar, grated
• 1/2 cup monterey jack, grated
• 1 cup salsa
• cilantro, for garnish

Instructions

1. Bring a large pot of water to boil and add the pasta shells. Cook one minute less than pacakge directions state. Drain and set aside until cool enough to handle.
2. Brown the ground beef in a large skillet over medium heat. Drain fat.
3. Return the ground beef to the skillet and turn the heat to low. Stir in the taco seasoning, chipotle powder, and water. Simmer for 2 minutes.
4. Stir in the cream cheese until completely melted.
5. Stir in the corn and green chiles and remove the pan from the heat.
6. Pour the salsa into a 9x13 baking dish and spread to cover the pan evenly.
7. Fill each pasta shell with the ground beef mixture and place in the baking dish.
8. Top each pasta shell with a mixture of the grated cheddar and monterey jack cheese.
9. Bake in a 350 degree oven for 20 minutes.
10. Remove from the oven and sprinkle with the chopped cilantro before serving.

Inspired by Taste of Home