Subj : BH&G 2151 To : ALL From : DAVE DRUM Date : Sat Mar 20 2021 17:00:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tex-Mex Chicken Tacos Categories: Poultry, Chilies, Vegetables, Herbs, Cheese Yield: 6 Servings 14 1/2 oz Can diced tomatoes - w/jalapenos; drained 1 1/4 c Herdez salsa verde 1 tb Ground cumin 3 cl Garlic; minced 1/2 ts (ea) salt & black pepper 3 lb Chicken thighs; boned, - skinned 1 lg Red bell pepper; seeded, - sliced 1 lg Yellow bell pepper; seeded, - sliced 1 md Onion; sliced 14 1/2 oz Can black beans; drained, - rinsed, coarse mashed 14 1/2 oz Can corn; drained MMMMM---------------------------TACOS-------------------------------- 12 Hard taco shells 3/4 c Shredded Monterey jack 1 Avocado; chopped In a 5 to 5 1/2 quart slow cooker, combine tomatoes, 3/4 cup of the salsa verde, cumin, garlic, salt and pepper. Add chicken, peppers and onion; stir to coat. Cover and cook on HIGH for 3-1/2 hours or LOW for 4-1/2 hours. Remove chicken from slow cooker to a cutting board and let cool slightly. Strain mixture over a large bowl or measuring cup; set liquid aside. Return vegetable mixture to slow cooker; stir in black beans and corn. Cover and cook on HIGH for 10 minutes. Meanwhile, shred chicken and stir back into slow cooker with remaining 1/2 cup salsa verde and 1 cup of the reserved liquid (or more if desired). Yield: 7 cups filling FOR TACOS: Set aside half the mixture (3-1/2 cups). Heat shells according to package directions. Divide mixture evenly among shells; top each with 1 tablespoon cheese and chopped avocado slices. Freeze remaining half mixture for future use. Note: Mixture can be used in a quesadilla or wrapped in a flour tortilla. Family Circle | July 2014 MM Format by Dave Drum - 15 July 2014 Uncle Dirty Dave's Archives MMMMM .... POSSLQ Person of Opposite Sex Sharing Living Quarters --- MultiMail/Win32 v0.49 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140) .