Crock Pot Chicken Chili Recipe. Chicken taco chili...only about 200 calories a serving and makes 8 servings! 1 can black beans, 1 can kidney beans, 1 can corn kernels, 16 oz tomato sauce, 28 oz diced tomatoes, packet taco seasoning, 1 tbsp chili powder, 3 boneless chicken breasts. 6 hours high or 10 hours low in the crock pot. i'm substituting morningstar "chik-un"
SPICY FISH TACO BOWLS 1 tablespoon chili powder 1 tablespoon cumin ½ teaspoon cayenne pepper 3-4 tilapia filets (or other fish filet of your choice) 1-2 cloves minced garlic 1 cup fresh sweet corn kernels (sliced off the cob is the best) 1 red onion, diced 1 red pepper, diced 1 can black beans cooked brown rice (I used about 2 cups) fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo for topping
Taco Dip (many more yummy dips at this site!) 1/2 lb ground beef 1 can refried beans (I use fat-free) 1 packet taco seasoning 8 oz sour cream 2 cups shredded cheddar cheese Preheat oven to 350. In a skillet, brown the ground beef over medium heat, drain. Mix beans, cooked ground beef and taco seasoning. Spread bean mixture in the bottom of a 9x13-inch baking dish. Spread the sour cream on top of the beans and then top with cheese. Bake at 350 for 25-30 minutes - until cheese is bubbly. Serve with Fritos.