We like Mexican food at our house. And by like, I mean LOVE. You’ll notice that many of my recipes revolve around this theme. This is a dish we first made Thanksgiving weekend with leftover turkey (because what else are you supposed to do with turkey?) and we’ve made it several times since. It’s quick, easy and a great way to use leftovers.
You know the other night when I cooked up all that chicken? I used about half of it in my Hoosier Salads, and used the other half in these tacos. This is another one of those recipes that is versatile and you can use what you have on hand or what you like. Don’t like lime? Leave it out. Don’t like meat? You’re weird, but I don’t judge- leave it out. Don’t like cheese? Now I’m judging and get out of here.
Here is what I used:
- Shredded chicken
- Taco seasoning
- Olive oil
- Can of tomatoes with green chilies
- Can of black beans
- Sour Cream
- Taco shells
First, dice up your onions and cook them until translucent in a skillet with some olive oil. Once they’re looking good, add the shredded chicken, packet of taco seasoning, can of tomatoes and can of beans. Just like that, you have the filling done. Also, that sure is a cute sous chef, right? Hi, Lilly.
Next, line up your taco shells on a pan and fill them with the yummy, taco goodness. Top them with some cheese and bake them in a 400 degree oven for 12-14 minutes.
You’ll know when they’re done when they look like heaven.
We like to go heavy on the toppings, so we added all the fixin’s. Sour cream, cilantro, squeeze of lime and a belly ready for some crunchy, spicy, delicious tacos.
The best part of this meal is how we really didn’t use too much chicken, probably only 2 small chicken breast worth of shredded chicken. The tomatoes, onions and beans fill it out and help your $$ go further.
I’ll be honest, we’re probably going to eat this about once a week.