Are you craving Tacos but tired of the same ol’ boring taco’s? Switch it up with these delicious Cheesy Baked Tacos! HORMEL® TACO MEATS Beef Crumbles, Beans, Olives and Rotel Tomatoes all baked in a crunchy corn taco shell! Add your favorite toppings to make this meal a fiesta in every bite!
Cinco de Mayo is here! Whether you are having a big fiesta or just an intimate evening, start the party off right with chips, salsa, and margaritas. Then move onto the other fabulous Mexican fare like enchiladas, tacos, burritos, chimichangas, and chile rellanos! Finish up with an amazing Fried Ice Cream Recipe. Scroll down to get ideas for your Cinco de Mayo menu memorable! Cheers! Ole!!
After working all day, choosing an easy dinner for my family is #1 on my list! That’s when I reach for PERDUE® SIMPLY SMART® Gluten Free Breaded Chicken Breast Tenders (18 oz.) I love that they are Organic and Gluten Free. Perdue raises their chickens without any antibiotics. Just pop them in the toaster oven and you have the makings for a delicious meal. You can have dinner ready in under 15 minutes with these Easy Chicken Tacos! This is my farm to family meal. Wholesome and delicious!
|Boil chicken thighs in a large pot of water add seasonings. Cook until thighs are tender and falling off the bone, about 1 hour.|
|Shred chicken with 2 forks, remove all skin and bones and return back to pot of herbs and chicken stock.|
|Add a heaping tablespoon of chicken, shredded cheese and cilantro. I like Mrs. Renfro’s green salsa.|
1 package chicken thighs (skin and bone attached)
1 package corn tortillas
1 TBSP Garlic powder
1 TBSP Onion powder
1 TBSP Paprika
1 TBSP Ground cumin
1 package corn tortillas
1 TBSP EVOO
1/2 package Monterey jack cheese,grated
Cilantro, for garnish
Green Salsa, for garnish
Place Chicken Thighs in a large pot. Fill with water, cover chicken. Add Spices. Place on stove on a medium high, cook for 1 hour or until chicken is tender and falls off bone. Drain Chicken into colander over another pot, keep broth for future use as in making soups. When chicken cools, remove skin and bone, shred chicken with two forks, add a bit of broth to keep moist. In a seperate skillet, place 1 TBSP EVOO on Medium high heat, saute tortilla on each side until golden. Place one TBSP of shredded chicken, cheese and salsa over tortilla! Enjoy!
|It’s a Mexican fiesta in your mouth!!! This post is shared at these wonderful blogs: