-----------------------------TEX-MEX SPICE MIX----------------------------- 3 tb Chili powder
Chicken Taco Salad - Easy Dinner Idea!
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I love chicken taco salad! It's so easy and quick to whip up! I make this a lot in the summer time and it makes a perfect weekday dinner or lunch!
Feel to add any topping that you like to this chicken taco salad. Green onions and salsa verde is always a hit when I have them on hand.
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CHICKEN TACO SALAD BOWL
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best chicken taco salad bowl, it’s seriously sooo delicious, now there’s is many ways to fry your tortilla, this was I’d the easiest and safest way to do it , now if you don’t want no oil at all on your tortilla, you can make them in the over but let me tell you it’s not going to be the same at all, the oil makes it flaky and crunchy! ???????? keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Chalupas:
Mexican Pizza:
Ingredients:
Extra large flour tortillas
Oil
2lbs chicken breast or ground beef
2 chipotle peppers and 1 tbsp of adobo sauce
1/4 white onion
1 minced garlic clove
2 tsp garlic salt
1 tsp cumin
1 tsp oregano
1 tsp paprika
1/2 tsp black pepper
Salt
Red Rice:
1 cup white rice
1 can tomato sauce
1 3/4 cups water
1 tbsp chicken bouillon
1/2 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
Toppings:(optional)
Lettuce
Sour cream
Guacamole
Pico de gallo
Shredded cheese
Jalapeño
Restaurant style salsa
1 serving of love ????
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TACO SALAD BOWL | easy, healthy, lunch recipe!
This clean and delicious Taco Salad Bowl is an easy, healthy lunch recipe that is perfect for meal prep and great for dinner.
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TIMESTAMPS
0:00 Intro
0:20 Prepping Bell Peppers
0:43 Prepping Onion
0:58 Prepping Garlic
1:10 Prepping Tomatoes
1:20 Prepping Romain Hearts
1:57 Making Taco Seasoning
2:40 Cooking Rice
3:45 Choosing Your Protein
4:30 Cooking Your Bison
5:50 Build Your Bowl
6:53 Enjoy!
TACO SALAD BOWL RECIPE
1 pound ground bison
1 teaspoon olive oil
2 medium bell peppers (1 red & 1 green) chopped
1/2 medium onion chopped
3 cloves garlic diced
3 tablespoons taco seasoning
1/2 cup low sodium beef broth
1 (8.75 ounces) can of kidney beans drained and rinsed
salt and pepper to taste
3 cups cooked brown rice
1/2 cup part-skim shredded cheddar cheese
1 large romaine heart thinly sliced
1/2 medium tomato diced
INSTRUCTIONS
Heat a large non-stick sauté pan over medium-high heat. Add ground bison into the dry pan, then using a wooden or rubber spatula, break the meat apart. Cook for a couple of minutes or until the meat is no longer pink.
Push the meat over to one side of the pan. Add one teaspoon of olive oil to the empty half of the pan, then add the peppers, onion, garlic, and a pinch of salt. Allow the veggies to cook until they are tender, about five minutes.
Combine the meat and the veggies together. Stir in the taco seasoning to evenly coat the meat and veggie mixture. Stir in broth and beans and allow to cook until the broth has evaporated and the beans are heated through (about five minutes or so).
Time to build your bowl! Put a half cup of brown rice in the bottom of your serving bowl. Top with a small handful of romaine, a heaping tablespoon of cheese, and one cup of the bison-taco mixture. Sprinkle with chopped tomatoes and enjoy.
NOTES
Leftovers – Taco bowls can last about 5 days in the refrigerator. The cooked ingredients can be stored together (bison and rice). This will allow you to conveniently reheat them in the microwave together. I suggest storing the chilled components in separate containers (lettuce, cheese tomatoes), so they will stay as fresh as possible.
NUTRITION (serves 6)
Serving: 1serving | Calories: 325kcal | Carbohydrates: 29g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 251mg | Potassium: 530mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3105IU | Vitamin C: 55mg | Calcium: 72mg | Iron: 3mg
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Chicken Taco Salad!
This chicken taco salad recipe is so easy to make and full of flavor. Cooked chicken breast is mixed with black beans, corn and a tonne of veggies for a hearty salad main course. A salsa dressing ties the dish together for a delicious and tasty Mexican meal.
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
For the Chicken Taco Salad:
8 ounces chicken breasts
3 tablespoons canola oil divided
1 teaspoon chili seasoning
1 teaspoon taco seasoning
Kosher salt & freshly ground black pepper to taste
1 head romaine lettuce cleaned, dried and chopped
14.5 ounces fire roasted corn 1 can, drained
11.5 ounces pinto or black beans 1 can, drained
2.25 ounces sliced black olives 1 can, drained
½ red onion thin-sliced
1 avocado peeled, pitted and sliced
1 cup chopped cherry or Glory tomatoes cut into ¼ths
1 lime cut in-half
½ cup shredded cheddar of Mexican blend cheese
2 tablespoon freshly chopped cilantro
2 ounces Cotija or Queso Fresco cheese Mexican crumbling cheese
Tortilla chips
For the Taco Salad Dressing:
¼ cup sour cream
¼ cup salsa
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The Best Taco Salad Recipe - Just Like Mama Used To Make | Cook Eat Repeat | Blackstone Griddles
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Nate makes a classic from his childhood, taco salad! This is an easy midweek meal that can become a staple! Get more Nate here --
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Chicken Taco Salad- Everyday Food with Sarah Carey
This incredibly colossal Chicken Taco Salad is filled to the brim with healthy and fresh ingredients that your going to love.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.