Diablo Taco Bowls Recipes
DIABLO TACO BOWLS
Try a new twist on chicken tenders tonight! The Buffalo sauce and toppings fit perfectly in the Old El Paso® Stand 'N Stuff® soft flour tortillas.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, mix chicken and wing sauce. Cover; refrigerate about 30 minutes to marinate.
- Heat oven to 400°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place bread crumbs. Remove chicken from marinade with slotted spoon; coat with bread crumbs in bag. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
- Meanwhile, heat tortillas as directed on package. Divide chicken tenders among tortillas (about 2 tenders per tortilla). Top with celery, and drizzle with dressing. Add celery leaves.
Nutrition Facts : Calories 310, Carbohydrate 24 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Taco, Sodium 920 mg, Sugar 0 g, TransFat 0 g
TACO BOWLS
When it's done slow-cooking, this beef shreds like a dream. We make it often, because it's super easy to customize with fun, fresh and healthy toppings. -Hope Wasylenki, Gahanna, Ohio
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks., In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended., For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 389 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 550mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
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