Tuesday, September 13, 2011

Bonus Recipe - Chorizo Tacos!

These are so easy to put together, in fact - I did the meat as part of my Sunday Food Prep routine! All I had to do was heat it up and put the other taco stuff on the counter and dinner was served! I LOVE easy!  This recipe got the mouth-full-of-taco grins & thumbs up from the family, so I wanted to share it with you guys...

Chelle's Chicken & Beef Chorizo Tacos
Recipe by Chelle Stafford
Serves 6

For the Meat...
1 lb chicken chorizo (My local Sprouts makes this in house and it's 100% clean, I've seen it in other stores, too, but if you can't find it, it's easy to make your own, see my note at the bottom of this post).
1/2 lb lean ground beef
1 15-oz can black beans (low sodium or no-salt-added), drained & rinsed.
1 small can sliced black olives, drained and rinsed.
  • Brown meats together in a pan until cooked through. 
  • Drain any fat/juice.
  • Add black beans and olives, mix well.
  • Serves 6

Toppings: Taco shells, pitas, tortillas or tortilla chips (watch your labels, keep it clean!) or just build your "taco" on a bed of lettuce (no shell or chips). Top with sharp cheddar (I like Tillamook because there's no artificial junk in it), reduced fat feta cheese, lowfat or fat-free cottage cheese, lowfat sour cream (I personally use fat free plain greek yogurt, but the family uses sour cream), shredded lettuce, shredded cabbage, cilantro, onion, salsa, tomatoes, taco sauce, avocado, lime juice, sliced radishes.

Set up the counter like a taco bar with a variety of toppings in small bowls and let everyone build their own. To save time, buy pre-shredded lettuce and/or cabbage.

Making your own Chorizo...

2 lbs ground chicken breast (or pork or turkey breast)
1 clove minced garlic
1/4 cup red wine vinegar (optional)
2 Tbsp chili powder
2 Tbsp dried oregano
1 Tbsp paprika
1 tsp salt
1/2 tsp cumin
1 1/2 tsp cinnamon
2 tsp crushed red pepper
1 tsp coriander

Mix together, then chill in fridge for minimum 30 minutes so flavors can blend. Makes 2 Lbs of raw chorizo. Use half for my taco recipe, then freeze the other half for next time! (or add it to scrambled eggs & potatoes for breakfast!)
My plate is a little messy, lol, but that's a whole grain tortilla with shredded cabbage, my taco-chorizo blend, red onion, plain non-fat greek yogurt, reduced-fat feta, and salsa. Awesome!!

No comments:

Post a Comment