Chicken Taco Grande Recipe 455 Food

TACO GRANDE

Steps:

• Preheat oven to 350°F Spray bottom and sides of Deep Dish Baker (you can use a 9x13 dish too) with nonstick cooking spray.
• Arrange four tortillas in bottom of baker, overlapping slightly.
• In large (12-in.) skillet, cook ground hamburger over medium heat 8-10 minutes or until no longer pink, breaking burger into small crumbles. Drain, if necessary.
• Add taco seasoning mix and water; cook according to package directions.
• Remove from heat; stir in 1 cup of the salsa.
• Spoon humburger mixture evenly over tortillas in baker.
• Sprinkle with 1 cup of the cheese. Sprinkle half of the green onion over cheese.
• Top with remaining four tortillas, overlapping slightly and pressing down lightly.
• Spread remaining salsa over tortillas.
• Sprinkle with remaining cheese and onion.
• Bake 28-30 minutes or until cheese is melted.
• Remove from oven; let stand 5 minutes.
• Cut into wedges.
• Serve with lettuce and sour cream.

CHICKEN TACO GRANDE RECIPE - (4.5/5)

Steps:

• Step 1 Heat oven to 375°F. Spray 14-inch pizza pan or large cookie sheet with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. Add chicken; cook 5 minutes or until no longer pink in center, stirring frequently. Step 2 Add corn, bell pepper, water and taco seasoning mix; mix well. Heat until bubbly. Reduce heat to medium; cook 10 to 15 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese. Set aside. Step 3 Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 5-inch round opening in center. Lightly press short sides of dough to flatten slightly. Step 4 Spoon chicken filling onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.) Step 5 Bake at 375°F. for 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, combine lettuce, tomato and olives; toss gently to mix. Step 6 Spoon lettuce mixture into center of ring. Serve with sour cream and salsa.

CHICKEN TACO MEAT

Steps:

• In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
• Let cool, divide among 4 freezer bags and freeze.

LIGHTER CHICKEN TACOS

Steps:

• Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
• Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
• For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
• Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
• When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.

15-MINUTE SOFT CHICKEN TACOS

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
• Add water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Cook on low heat 5 min.
• Spoon chicken mixture evenly onto tortillas; sprinkle with cheese.