Taco Chili Mac Skillet

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Sometimes I want a home cooked comfort food dinner, without having to drive to the store, cut up a bunch of veggies, and all in all, just putting in much effort, period.  This is my go to comfort-food-without-the-work dinner.  Literally cook meat, open cans, dump in a skillet, simmer away.  It is a one pan wonder. The house smells heavenly and it is a satisfying, tummy filling meal.  I can make this will all the staples I usually have in my cupboard and freezer.  You can even substitute ingredients that you do have, if you don't have some of these.  Kidney beans are great, white beans are great, any shaped pasta will work perfect.  Have no fear, substitute as needed!  This is a meal that works for you, not a meal you work for.

The spices can be adjusted to your families liking, the way it is written is a bit on the spicy side.  Not drink three gallons of milk to put the fire out spicy, but wake up your taste buds spicy.  It is an incredibly adaptable recipe so play around and find what works for you.

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Taco Chili Mac Skillet Recipe 
(Adapted from The Better Homes and Gardens Cookbook recipe for Chili-Pasta Skillet)

Makes approximately 8, 8 oz. servings

Ingredients:

• 1 to 1-1/2 lbs ground turkey (or ground chicken or ground beef)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (4 oz) can diced green chilies
• 1 (15 oz) can diced tomatoes
• 8 oz uncooked orzo pasta
• 1/2 cup enchilada sauce (I used Trader Joe's enchilada sauce in the bottle)
• 2 Tbs. dried minced onions or 1/2 cup chopped fresh onion (I used dried)
• 1 Tbs. taco seasoning
• 1 Tbs. chili powder
• 1/4 tsp. chipotle chili powder (optional)
• 1/2 tsp. garlic salt
• 1/2 tsp. salt (or to taste)
• 1-1/2 to 2 cups water

Garnish:

• shredded cheese
• cilantro
• sour cream
• tortilla chips

Directions:

1.  In a large skillet brown and thoroughly cook the ground turkey.  
2. Once it is cooked, add the beans, green chilis, diced tomatoes (do not drain), orzo, enchilada sauce, dried onions, chili powder, chipotle powder, taco seasoning, garlic salt and the water.
3. Stir well, cover, and bring to a simmer.
4. Simmer on medium-low until the orzo is cooked through and the water has been absorbed, stirring occasionally, about 20-30 minutes.
5. More water may need to be added as it cooks, so if it is looking dry, or the pasta is not cooked but the water is absorbed, just add more, it will simmer away and do no harm.
6. Add salt to taste.
7. Top with any garnishes desired.

Baked Creamy Chicken, Corn, and Black Bean Rolled Tacos with Copycat Chili's Salsa

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Taquitos, tacos, burritos, I love them all.  Here my is first attempt and a little twist on plain ol' chicken taquitos.  A bit of greek yogurt keeps them a bit more moist while they are cooking, and helps negate the need for cheese (but by all means, add some if you'd like!).  I was going to call these taquitos, but as my husband pointed out, they have a bit more going on then your typical taquito.  Hence, the rolled taco.

Baked Creamy Chicken, Corn, and Black Bean Rolled Tacos
(Adapted from Sweat Pea's Kitchen Corn and Black Bean Taquitos Recipe)

Makes: 18 rolled tacos

Ingredients:

• 1 lb. fresh or frozen boneless, skinless chicken breasts
• 4 Tbs. taco seasoning, divided
• 1 cup water
• 1 (15 oz.) can black beans, rinsed and drained
• 1 cup canned, fresh, or frozen corn kernals
• 1 (4 oz) can diced green chilies
• 1/2 cup fat free greek yogurt
• 1-1/2 tsp lemon juice
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp chipotle powder (optional)
• 1/2 tsp salt (more or less to taste)
• 18 (6 in.) corn tortillas
• olive oil spray or non-stick canola oil spray 

Directions:

1. In a 4 qt. crock pot, place chicken breasts, 2 Tbs taco seasoning, and the water.  Cook on high for 4 hours, or until the chicken is cooked through and shreds easily.  (This can be done in a covered skillet if no crock pot is available.  Simmer until chicken is easily shredded and continue with step two, but simmer just until the liquid is reduced a bit.)
2. Shred chicken and let cook on high 1 more hour.
3. Preheat oven 425 degrees F.
4. Remove chicken with tongs, draining as much liquid as possible.  Place in a medium bowl.
5. Add the remaining 2 Tbs. taco seasoning, beans, corn, green chilies, yogurt, lemon juice, cumin, garlic powder, chipotle powder, and salt.
6. Mix ingredients well and place in fridge to chill.
7. When ready to assemble, heat the tortillas in the microwave, covering the tortillas with a damp paper towel, until heated through and pliable.
8. To assemble, place 2-1/2 Tbs filling in the lower third of the tortillas.  Roll and place on a baking sheet that has been sprayed with the non stick cooking spray (don't roll too tight or they will split down the side like mine did).
9. When all have been assembled, spray the taquitos with the cooking spray.
10. Bake for 25-30 minutes or until golden brown and crispy. (If they still are crispy, crank it up to 450 degrees and cook for 5-10 minutes more to achieve desired doneness).

Nutrition (per rolled taco):

Calories: 113, Fat: 2 g, Carbs: 17g, Protein: 8 g, Fiber: 3 g

Copycat Chili's Salsa Recipe

Check out the Copycat Chili's Salsa Recipe from Chef-In-Training.  Perfect compliment to the rolled tacos!