TACO BELL SALSA VERDE RECIPES

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EASIEST SALSA VERDE CHICKEN (SLOW COOKER OR INSTANT POT ...



Easiest Salsa Verde Chicken (slow cooker or instant pot ... image

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

Provided by Gina

Total Time 130 minutes

Yield 6

Number Of Ingredients 6

1 1/2 lbs raw skinless chicken tenders
1/4 tsp garlic powder
1/8 tsp oregano
1/8 tsp ground cumin
salt (to taste)
16 oz roasted salsa verde

Steps:

  • Slow Cooker
  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
  • Cover with salsa verde, cover and cook HIGH 2 hours.
  • Remove chicken, shred with 2 forks.
  • Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
  • Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
  • Instant Pot
  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
  • Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
  • Remove chicken, shred with 2 forks.

Nutrition Facts : ServingSize 1 /2 cup, Calories 145 kcal, CarbohydrateContent 5 g, ProteinContent 26 g, FatContent 2 g, SodiumContent 415 mg

TACO HOTDISH RECIPE | MOLLY YEH | FOOD NETWORK



Taco Hotdish Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories     main-dish

Total Time 50 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons canola or vegetable oil
1 bell pepper, chopped 
1 jalapeno, seeded and chopped 
1/2 yellow onion, chopped 
Kosher salt 
One 1-ounce packet taco seasoning 
2 pounds ground beef 
One 14-ounce can black beans, rinsed and drained 
9 ounces corn kernels (frozen, canned or fresh) 
3 cups mild salsa 
One 9-ounce bag corn chips, such as Fritos 
5 ounces queso fresco, crumbled 
Chopped fresh cilantro, for serving 
Sliced radishes, for serving 
Lime wedges, for serving 
Salsa verde, for serving 

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
  • Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.

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