If I could eat tacos or Mexican food everynight I would. Unfortunately, or maybe fortunately I can't. But I do have taco night at least once a week (maybe sometimes more than once, and without a doubt more than once if I have a night out, because late night tacos are soooooo much better, am I right?)
Here's a take on taco night but without the mess, prep work, and clean-up (way less dishes) . This recipe is easy, fast, and you can really put your own spin on it and swap out chicken for beef, add more cheese, make it vegetarian, or even simplify it more if you want to buy already cooked meat, or use a taco seasoning packet instead adding the ones I used.
Prep and Cook time: 45 Minutes
15 oz can of diced tomatoes or your favorite chunky salsa (I used Newmans own)
6 Artisan Style Wheat and Corn Blend Tortillas
12 oz skinless, boneless chicken breast
1/2 cup chopped onion
1/2 cup black beans
1 tsp chili powder
1/4 tsp ground cinnamon
1 cup low fat shredded cheddar cheese
Green onion or Cilantro for topping (optional)
Preheat oven to 400. Spread large spoonful of salsa or diced tomatoes directly on greased pie plate. Arrange 4 of the tortillas on top of the tomatoes and up the sides of pie plate, overlapping tortillas as necessary.
Cut chicken breast into 2 inch strips (bite sized pieces). In a large skillet, combine chicken and onion and heat until chicken is no longer pink; drain the fat.
Add chili powder and cinnamon and cook and stir for about a minute. Stir in half the remaining salsa or tomatoes and bring to boil. Once boiling, reduce heat and let it simmer. Add black beans and cook uncovered for about 2 minutes.
Spoon your chicken mixture into pie plate and cut your tortilla into long strips and lay over the top of your mixture. Top with remaining tomatoes/salsa and cover with cheddar cheese.
Bake at 400 for about 20 minutes until tortillas are lightly browned (don't worry if edges get a little dark) Let cool for 5 minutes and cut into wedges and top with cilantro or green onion if you have any!