Recipe courtesy of Ree Drummond

Chicken Taco Meat Tacos

Name: Chicken Taco Meat Tacos
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Ingredients: 16 taco shells; 1 bag Chicken Taco Meat (thawed if frozen), recipe follows; 1 head green lettuce, thinly sliced; 6 Roma tomatoes, chopped; 1 1/2 cups grated Cheddar-Jack cheese; 1 cup sour cream; Hot sauce, as needed; Chopped fresh cilantro, for garnish; Lime wedges, for squeezing; 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

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Level: Easy

Total: 1 hr
Active: 1 hr

Yield: 8 servings

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Ingredients

16 taco shells

1 bag Chicken Taco Meat (thawed if frozen), recipe follows

1 head green lettuce, thinly sliced

6 Roma tomatoes, chopped

1 1/2 cups grated Cheddar-Jack cheese

1 cup sour cream

Hot sauce, as needed

Chopped fresh cilantro, for garnish

Lime wedges, for squeezing

Chicken Taco Meat:

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

Warm the taco shells in the oven according to the package instructions. Heat the Chicken Taco Meat in a skillet until piping hot.

Pile up the warm shells with: sliced lettuce, Chicken Taco Meat, chopped tomatoes, grated Cheddar-Jack and sour cream. Top with hot sauce and garnish with chopped cilantro. Serve with lime wedges for squeezing over the tacos.

Chicken Taco Meat:

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. Yield: 4 freezer bags (16 to 20 servings).