A different kind of taco meat.

Mexican food = my fav.

Ok, maybe it’s second fav (right after Italian)… but it’s pretty high on the things I’d like to eat this very moment list, that is fo sure.

Whenever I make tacos at home, I always go with ground turkey or ground beef and a packet of taco seasoning.  It’s tasty and super duper easy, of course, but it can get a teensy bit boring week after week.

Then I stumbled across this Cooking Light recipe for Chicken and Black Bean Stuffed Burritos.

Enter totally tasty un-boring taco meat:

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This was pretty darn easy to pull together, and the meat is tasty and versatile.  Perfect for busy season batch cookin!

All you need to do is combine the following together in a saucepan and bring to a boil:

  • 1/4 cup water
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper

Once it boils, stir in 1/4 cup of sliced green onions and 1 pound of shredded chicken – you could use rotisserie chicken, but I just grilled a large chicken breast up on the George and gave it a good shred using two forks.

And just like that, the meat is done!

I planned to make a burrito, but the tortillas I had at home were teeny tiny so I decided a quesadilla was the way to go:

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This is 1/4 of the chicken:

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A top a Trader Joe’s Low carb tortilla:

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Plus 1/4 cup black beans, 1/4 cup fresh salsa, and 2 tbsp fat-free cheddar cheese:

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Then I tossed another tortilla on top, and popped that puppy back on the George.  I let it hang out on the grill until it was crispy and the cheese was melty, then I sliced the quesadilla up and served it up with a dollop of plain Greek yogurt (FABULOUS sour cream substitute):

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So yummy!

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Stats on the quesadilla:  350 calories, 36g carbs, 7g fat, 42g protein, 17g fiber

The next night, I decided to use up some of the leftover chicken by making a huge arse salad.  I used 4 ounces of the chicken and all the same toppers as I did with the quesadilla and just threw everything a top a bed of mixed greens:

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Hello two totally tasty totally healthy dinners that DO NOT taste like cardboard!  I truly believe you can throw ANYTHING on top of lettuce and call it a salad 🙂

Stats on one giant salad: 275 calories, 19g carbs, 4g fat, 35g protein, 5 fiber

So in summary, this meat was just as easy to cook up as ground meat, but had a TOTALLY different taste.  And it was delish on tacos, quesadillas, salads.  Two thumbs up in my book!

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12 Comments

  1. that looks delicious and now I’m hungry. Oh food blogs…
    also, just as a tip I do my chicken in the crockpot when I want to make burritos, tacos, etc with it bc then it shreds like buttah and has great flavor if you season it before you cook it! Also…it’s super easy 🙂

  2. I’m also a crock pot cook. I don’t season my ‘whatever it is’ much, so I can divide up the cooked meat to make several different flavored dishes from the one days cooking event.
    Tonight it is soft tacos from last nights country pork ribs. BBQ last night…………and Mexican tonight.
    And, I don’t have to cook! Cooking isn’t on the top of my favorite things list!

  3. I prefer chicken over beef in my tacos, but then again I’m a poultry person. This looks sooo delish. And I agree, you can throw anything over lettuce and call it a day!