SLOW-COOKER CHICKEN TACO SALAD
We use this super duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings. -Karie Houghton, Lynnwood, Washington
Provided by Taste of Home
Time 3h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken; cool slightly. Shred with 2 forks. Serve over romaine; top as desired.
Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 516mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
BEST TACO SALAD RECIPE
Taco Salad is a show-stopper dinner, if you do it right. Plus it's healthy! I'll show you all my tips (and the best ingredients) for Taco Salad, Done Right. Plus two taco salad dressing recipes to choose from!
Provided by Karen
Categories Salad
Time 30m
Number Of Ingredients 31
Steps:
- Start with the taco meat.** Brown 1 pound ground beef in a skillet on the stove, over medium heat. Break up the meat into small pieces. Once it is no longer pink (3-5 minutes), remove from heat. Tilt the pan and scoop the grease into a foil-lined bowl (then refrigerate and toss when solidified). Return the pan back to the stove and set over medium heat. Add 1/4 cup Premium McCormick's taco seasoning. (Or a regular taco packet will do. See notes for a homemade recipe.) Add 3/4 cup water to the pan. Let the mixture come to a simmer. Turn off the heat when there is still thickened liquid at the bottom of the pan. If you cook until all the liquid has evaporated, you will have dry taco meat; no thanks. Set aside and keep warm, covered.
- Prep the lettuce and herbs. Chop the romaine into bite size pieces and dry in a salad spinner (or dry off with paper towels). Add 1/2 cup chopped green onions and 1 bunch of chopped cilantro. Spin to mix, or add to a large bowl and toss together.
- Prep your toppings. Grate 1 and 1/2 cups cheddar cheese. Chop 1 and 1/2 cups tomatoes. Thinly slice 8 radishes. Dice half a red onion. Chop 2 avocados (or make a quick guacamole with them by adding a bit of lime and salt). Thaw out 1 cup of frozen corn (I usually stick it in the microwave for 20 seconds and then let it finish thawing on the counter). Slice 1 or 2 jalapeno peppers. Crush some Juanitas or Fritos, but leave some whole for garnishing.
Nutrition Facts : ServingSize 0.5 g, Calories 1186 kcal, Fat 94 g, SaturatedFat 33 g, Cholesterol 181 mg, Sodium 2193 mg, Carbohydrate 55 g, Fiber 17 g, Sugar 13 g, Protein 40 g, TransFat 1 g, UnsaturatedFat 52 g
TACO SALAD - CROCKPOT RECIPE - (5/5)
Provided by peridot728
Number Of Ingredients 7
Steps:
- Place all of your spices in a bowl and mix it up. Crumble your raw ground beef into your crock. Sprinkle your seasoning onto your beef and stir it up. Cook high for 1 hour to "brown" the beef a bit. Stir it up and break it up a bit. Then, cook it on low for 5-6 hours, or on high for 2.5 to 3 hours. Drain out the grease before serving. Take your bag of Doritos, open it up and crush up the chips. Then fill it with meat, cheese, and toppings of their choice. Stir it up, and that's it!
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