Chicken Vegetable Tacos In The Microwave Food

MICROWAVE CHICKEN TACOS

Steps:

• Drain chicken and Corn put in a microwaveable bowl add in spices and a little bit of chicken broth. Pop in the microwave until hot. Mix.
• Warm up beans and add a bit of milk and butter as well as a shake of cumin.
• Chop up some onions (other veggies if wanted, even grate some cheese.).
• Take tortillas and place them in between some wet paper towels. Pop them in the microwave (3 = 1 minute approx).
• Put beans, chicken and corn, onions (various veggies chosen) and top with some Pace (hot is what I used).
• ENJOY!

20 MINUTE GROUND CHICKEN TACOS WITH POBLANOS

Steps:

• Preheat oven to 325 degrees F. Wrap tortillas in foil stacked in two packages of four. Place tortillas in hot oven to warm.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add poblano, onion and garlic, and cook, stirring often until the vegetables are softened and beginning to brown, 5 to 8 minutes. Add chicken, and cook, breaking up into small pieces as it becomes opaque, until the chicken is completely cooked, 4 to 6 minutes.
• Sprinkle with chili powder, cumin, salt and chipotle, and stir to coat until fragrant, 30 to 90 seconds. Add tomato paste and water and stir until the tomato paste is dissolved into the water and it forms a sauce to coat the chicken mixture.
• Serve the chicken in the warm tortillas and top with desired toppings.

MICROWAVE TACOS

Steps:

• Crumble the ground beef into a 1 1/2 quart casserole dish. Cover with glass lid. Cook in the microwave for 5 minutes on High. Drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High.
• Fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.