Crockpot Creamy Chicken Soft Tacos

Brenda V

6-8 servings

4 frozen, boneless, skinless chicken breasts

1 jar (16 ounces) salsa

1 cup sour cream

6-8 flour tortillas

 Place chicken greased 3 ½-4 ½ quart slow cooker.  Pour salsa over top.

Cover and cook on high heat 6-8 hours or on low heat for 10-12 hours.

Shred chicken by pulling apart with 2 forks.

During the last hour of cooking, stir in sour cream.

Fold chicken mix inside warm flour tortilla with lettuce, cheese, tomatoes, etc.

Taco Casserole

Brenda V

6 servings

1 large onion, coarsely chopped                                1/8 teaspoon black pepper

1 clove garlic, minced                                                     4 ounces (about 1 cup) shredded cheddar cheese

¼ cup finely chopped green pepper                        ¼ cup tomato sauce

1 Tablespoon Vegetable oil                                         ¼ cup shredded lettuce

2 teaspoons chili powder                                              ¼ teaspoon salt

½ teaspoon ground cumin (optional)

10-11 regular size taco shells, broken into bite size pieces or use tortilla chips

2 (15 ounce) cans kidney beans

1-3 Tablespoons chopped canned green chilies or to taste

2 medium size tomatoes, cored, and coarsely chopped.

 Preheat oven to 275 degrees.  Sauté onion, garlic, and green pepper in oil in a large skillet until soft, about 7 minutes.

Coarsely mash kidney beans with potato masher.  Add beans to skillet, along with tomato sauce, green chilies, chili powder, cumin, salt, and pepper.  Cook, stirring frequently, 10 minutes or until almost all of moisture has evaporated.  Spread ½ of taco shell pieces in bottom of 13 x 9 x 2 inch pan. 

Spoon bean mixture in even layer over chips (taco pieces).  Top with remaining taco pieces.  Sprinkle with cheese.

Bake in oven 4-5 minutes, until cheese melts.  Sprinkle lettuce and tomato over cheese.  May serve with salsa.

1 serving = 305 calories, 12 grams protein, 11 grams fat, 629 mg sodium, 15 mg cholesterol