Chicken Taco Meat
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 16 to 20 servings
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 16 to 20 servings
Ingredients
2 tablespoons olive oil
6 large boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons paprika
1 tablespoon cumin
Salt
One 14-ounce can tomato sauce
Directions
- 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.
My Private Notes
Show:
The Pioneer Woman
Episode:
Freezer Fundamentals
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