I’ve found lately that I rarely cook with ground meat. I’m not sure why to be honest. But while strolling through the grocery store with my 16 month old, I found tortillas were on sale and that made me crave tacos. I’m pretty bad at meal planning; but I do enjoy grocery shopping daily though. It’s not great on the budget, but at least I don’t buy a whole weeks worth of groceries and end up tossing out old produce or wasted ingredients, so in a sense, I’m saving myself some money. I can be pretty fickle when it comes to dinner, so I’d rather go with my gut instinct for what I’m craving that day. And tacos in my mind can be pretty kid friendly, and messy, which I’m sure my husband will cringe when he sees our kiddos spilling taco filling all over their plates! And I’m looking forward to hiding some veggies in the taco filling. What they won’t know won’t hurt them!
I’m opting for chicken in this recipe in an attempt to have a healthier dinner. You could always use ground turkey as well. However, I do find that ground turkey for some reason is pricier at the store. If you can’t find ground chicken at the meat counter and have a meat grinder at home, as in my case, I just got 2 large skinless and boneless chicken breast, and put it through the grinder at home.
As a side note, the ingredient list on this recipe does seem a little long, but don’t be intimidated, it’s actually quite simple and easy. In fact, I enjoy the taco seasoning so much, I just made a big batch of it to use later. Can’t go wrong with homemade taco seasoning!
Serving Size: 4
Cook Time: 15 minutes
- 1 tablespoon extra-virgin olive oil
- 1 pound ground chicken
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 2 tablespoons chopped fresh cilantro
- Kosher salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 8 flour tortillas
- 1 avocado, halved, seeded, peeled and diced
- 1/2 cup shredded cheddar cheese
Heat olive oil in a large skillet over medium high heat. Add ground chicken and cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain the excess fat.
Stir in diced tomatoes and spices until heated through, about 2-3 minutes.
Stir in beans, corn and cilantro until well combined; season with salt and pepper, to taste.
Cover and allow to cook for about 5 minutes. Squeeze the lime juice, combine well and remove from heat.
To serve, spoon several tablespoons of the chicken mixture into the tortilla and top with avocado and cheese.