A Twist on Taco Tuesday
Hello, World!
At the Berry home, creativity is little necessary for dinner. Whether that be a new recipe or just labeling the meal with a title, Taco Tuesday! For whatever reason, titling the night makes the meal creative and more fun! I don't know why, but if it gets this family of five to sit down together for a meal, well that is a win in my eyes!
The older ones are not as into the titles as they use to be, but Graeme is and I still remember a time when Will and JP loved the titles too. Some titles that have lasted are Spaghetti Sunday, Meatloaf Monday, Taco Tuesday, Wildcard Wednesday (I will write about what we do here some other time because they love that), Throw back Thursday- which is basically leftovers, and the weekend becomes pretty much a crap shoot with our busy schedules. Just because a day has a title does not mean we use the same recipe over and over either. For instance; Taco Tuesday; just last week I tried a recipe I have never done, it was still tacos, but with a twist. I am on a mission to come up with at least 5 new taco recipes so that each month I can rotate tacos to keep it interesting and new. Try this recipe and let me know what you think and if you have a taco recipe I should try, please share it! I would love to add it to my Tuesday rotation.
Stuffed Baked Tacos
Ingredients:
1 Tablespoon avocado oil
1/2 pound cooked chicken shredded (I used a rotisserie chicken from the store)
1 ounce of taco seasoning (I used green taco seasoning)
1/2 cup onion chopped or diced
1-2 garlic cloves minced or 1-2 tablespoons jarred minced garlic-The Berry's like a lot so I do about 2 tablespoons of the jarred garlic.
1 can diced tomatoes with hatch green chilies (14.5 ounces) fully drained (if your family does not like really spicy use regular tomatoes)
1 can chopped green chilies (4.5 ounces) fully drained
10 hard taco shells
1 can refried beans of choice
Shredded Cheddar Cheese at least 2 cups unless your family is like mine and LOVES their cheese, well the skies the limit!
Prep:
Preheat oven to 400 degrees.
Spray a 9 x13 baking dish with Pam or some type of non stick spray.
Heat your avocado oil over medium heat in a skillet add your onion and garlic and cook for 2-3 minutes until the onion is translucent and fragrant.
Stir in the chicken, seasoning, tomatoes, and green chilies. Stir until fully combined and reduce heat and simmer for about 8 minutes.
Place the taco shells in your baking dish, standing up, and bake the shells empty for 5 minutes to allow them to crisp up.
Remove from the oven.
Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
Top each shell generously with shredded cheese and bake for 7-10 minutes until cheese is fully melted and the edges of the shells are brown.
Garnish with your choice of more cheese, jalapenos, sour cream, cilantro, avocado, and salsa.
Serve with Rice or your side of choice.
That is it! So good and so easy!
I will say that JP and I both agree that maybe making the chicken mixture a day in advance might even be better because the left overs were to die for! So maybe letting the chicken, seasoning, tomatoes, onion, garlic, and chilies marinate for a day would be even better! We might try that this week, but the recipe above is delish even if you don't take the time to marinate the mixture!
Bon Appetit!
xo,
Amy
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