Chicken Taco Filling

Ingredients

2 skinless, boneless chicken breast halves

1/4 onion, sliced

1/4 green bell pepper, sliced

Chicken Taco Filling Directions

Saute onion and bell pepper in a medium skillet until soft.

Place chicken breasts on top of saute mixture and spray with cooking spray.

Fry chicken with sautes the mixture until browned and cooked through, cutting or shredding chicken while it cooks.

2 RECIPES BONUS TACO LOVERS

Easy Taco Rolls

Ingredients

1/2 cup uncooked instant rice
1/2 cup water
1 1/2 pounds ground beef
3/4 (1 ounce) packet taco
seasoning mix
1/2 (15.25 ounce) can whole
kernel corn, drained
1/2 (8.75 ounce) can no-saltadded whole-kernel corn, drained
1/2 cup water
1 1/2 cups shredded Cheddar
cheese
8 (10 inch) flour tortillas
1 (16 ounce) jar salsa
1 1/2 cups shredded Cheddar
cheese

Directions

Preheat an oven to 450 degrees F (230 degrees C).
Stir the rice and 1/2 cup water together in a microwave-safe bowl.
Cover, and cook in the microwave on High for 6 minutes until the
water is fully absorbed; set aside. While the rice is cooking, heat a
large skillet over medium-high heat and stir in the ground beef.
Cook and stir until the beef is crumbly, evenly browned, and no
longer pink. Drain and discard any excess grease.
Reduce heat to medium, and stir in the taco seasoning, corn, 1/2
cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook
and stir until the cheese has melted and the corn is hot. Spoon the
mixture into the flour tortillas. Roll into a tight cylinder, and pack into
an 8×11-inch baking dish (it will be a tight squeeze). Pour the salsa
over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
Bake in the preheated oven until the cheese topping has melted and
is beginning to brown, about 10 minutes.

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