Chicken taco meat


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 106.8
  • Total Fat: 1.1 g
  • Cholesterol: 49.3 mg
  • Sodium: 263.6 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 19.8 g

View full nutritional breakdown of Chicken taco meat calories by ingredient
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Introduction

quick and easy, even from frozen, this taco meat can be used for tacos, taco salads, chicken burritos, and much more.

This is a go-to meal starter for me, when I've forgotten to plan for dinner, I will serve this as one of those meals above. I use the chicken breast tenderloins, put them in the pan frozen, cover and turn the eye on really low to let them quick-thaw.

Use the amount of seasoning and water your taco seasoning calls for for one pound of meat, if you like your meat spicier add more seasoning (adjust the water accordingly) or add a second can of rotel or a can of diced green chilis.
quick and easy, even from frozen, this taco meat can be used for tacos, taco salads, chicken burritos, and much more.

This is a go-to meal starter for me, when I've forgotten to plan for dinner, I will serve this as one of those meals above. I use the chicken breast tenderloins, put them in the pan frozen, cover and turn the eye on really low to let them quick-thaw.

Use the amount of seasoning and water your taco seasoning calls for for one pound of meat, if you like your meat spicier add more seasoning (adjust the water accordingly) or add a second can of rotel or a can of diced green chilis.

Number of Servings: 6

Ingredients

    18 ounces of boneless skinless chicken breasts
    1 can or Rotel original diced tomatoes and green chilis
    1/4 cup taco seasoning
    water

Directions

Place the chicken in a medium saucepan, sprinkle with some of the taco seasoning. Cook on medium until the chicken is cooked through, stirring occasionally. At this point you can remove the chicken from the pot and either chop it up or shred it with two forks (or try my trick, using a stir fry style wooden spoon, 'chop' the chicken directly in the pan). Add the remaining ingredients and cook following the taco seasoning directions.

Serve in taco shells or tortillas or on a salad.

Number of Servings: 6

Recipe submitted by SparkPeople user CKBYMOMMY.

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