MAKE TACO BOWLS RECIPES

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CHICKEN TACO POBLANO RICE BOWLS - SKINNYTASTE



Chicken Taco Poblano Rice Bowls - Skinnytaste image

These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep!

Provided by Gina

Categories     Dinner    Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 19

1 1/4 pounds organic boneless skinless chicken breasts, cut 1/2 inch cubes (from 3 small)
2 teaspoons olive oil
1 medium red onion (peeled and diced)
1/4 cup cilantro (minced plus more for garnish)
1 poblano pepper (seeded and diced)
1 roma tomato (cored and diced)
1 lime (halved)
taco seasoning (see below)
kosher salt
1 cup frozen or fresh corn kernels
3 cups cooked brown rice (heated (use cauliflower rice for low-carb))
1/4 cup cheddar-jack cheese
1/4 cup 2% sour cream or Greek yogurt (optional)
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon oregano

Steps:

  • Dice the chicken into small pieces. Combine taco seasoning in a small bowl and set aside.
  • To make the pico de gallo, set 3 tablespoons of the diced onion aside and place it in a bowl with tomato, cilantro, 2 teaspoons lime juice, 1/4 teaspoon salt. Set aside.
  • Add oil to a large skillet over medium-high heat. When hot, add the chicken and cook until it starts to brown, 2 to 3 minutes.
  • Add the remaining onion, poblano pepper and taco seasoning to the skillet and cook until it softens, 2 to 3 minutes. Add 1/2 cup water and corn. Cook 1 to 2 minutes then remove from heat.
  • Divide rice in 4 bowls, top with chicken, cheese, pico de gallo and optional sour cream.

Nutrition Facts : ServingSize 1 bowl, Calories 475 kcal, CarbohydrateContent 52 g, ProteinContent 40.5 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 116 mg, SodiumContent 407.5 mg, FiberContent 6 g, SugarContent 3.5 g

TACO SALAD WITH BAKED SHELLS RECIPE: HOW TO MAKE IT



Taco Salad with Baked Shells Recipe: How to Make It image

Instead of using deep-fried salad shells, this recipe calls for baking flour tortillas in the microwave. Doing so keeps all the flavor and reduces the fat.—Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 10

1 pound ground beef
1 envelope taco seasoning
2/3 cup water
1/2 teaspoon ground cumin
4 flour tortillas (9 inches)
Refrigerated butter-flavored spray
1 can (16 ounces) refried beans
1/2 cup salsa
2 cups shredded cheddar cheese
Shredded lettuce, sliced ripe olives, chopped onions and sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, water and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. , Meanwhile, place each tortilla in a microwave-safe 7-in.-diameter shallow bowl, forming a shell. Spritz with butter spray. Microwave two at a time on high for 2 to 2-1/2 minutes or until crisp and lightly browned. Carefully remove from bowls to serving plates., In a microwave-safe bowl, combine refried beans and salsa. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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