Wednesday, August 24, 2011

Recipe: Taco Bowls

Another Andrea Shipman-inspired recipe, courtesy of Budget Bytes. It couldn't be an easier recipe - seriously, no prep whatsoever. And the ingredients are probably all things you have in your fridge already!


  • 1.5 lbs boneless, skinless chicken breasts (mine were frozen!)
  • 8 oz frozen corn (if you like corn, you can use the whole 16 oz bag)
  • 1 can black beans, drained (again, if you like black beans, use two cans)
  • 1 jar salsa (I only had a half jar, so I supplemented with a can of Rotel tomatoes & chiles)
  • 1 tbsp each: chili powder, cumin, garlic powder (hint: buy the cumin in a large jar from the ethnic section for major savings. it's one of my favorite spices)
  • 1/4 tsp each: oregano, cayenne pepper, salt & pepper
  • Rice (as you may know, I use boil-in-bag)
  • Optional: Shredded Cheddar, Fat Free Sour Cream, Fresh Cilantro - I used dried because I didn't have any fresh cilantro!

  1. Place everything in a crockpot (except rice, cheese, sour cream, cilantro)
  2. Set on high for 8 hrs
  3. 10 minutes before it's finished, cook rice to directions on bag
  4. Use spoon or fork to shred chicken in crockpot (should be very easy to shred)
  5. Top rice with chicken mixture, cheese, sour cream and cilantro

You can also use the leftovers (this recipe makes a lot!) as tacos - just fill a flour tortilla instead of topping the rice. Lunches for a week, you're welcome.

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