When my sister got married, we did a taco bar for a meal instead of getting a big fancy catering company to come in. One or two crock pots had regular ground beef going in them, and then we had a couple like this. Everyone really enjoyed them and it was so much more affordable than hiring someone to come in. I plan to do this again for my son’s graduation party next summer! Check out what they are saying about this recipe over at Group Recipes:
“This is so simple and very yummy! There are a ton of things we do with this! It’s so easy to make more or less! This is always a family favorite!! Hope your family loves it as much as mine.”
Leftovers can easily be saved and reheated the next day for breakfast, lunch, or dinner! They are tasty any time of the day.
Ingredients
2 lbs. boneless skinless chicken breasts
2 packets of Old El Paso taco seasoning(whatever is your fave we like to use one original and one hot n spicy)
2 cans of Bush’s black beans, drained
3/4 cups water
3/4 cups chicken broth(you can use 1 1/2 cups water if no broth but DO NOT USE BOUILLON it will be to salty)
Instructions
Place all ingredients in your crock pot and place on low for 8 hours.
After 8 hours remove chicken and shred.
Take beans and liquid and add to chicken until it’s the consistency you like( for us we just shred it in the crock pot we like it juicy!)
Now you have taco meat, nacho topper, quesadilla filling, empenada filling(our favorite!), burritos etc……
You can get empenada wraps in your freezer section at most large g.store chains all you do is fry it in an inch of oil or so after you fill it no need to make dough(unless you have the time) we also like to just take our flour tortillas and fry those in the pan and top with taco stuff YUMMY CRUNCHY!!!
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Quick Tip: Top off tacos with lettuce, tomatoes, sour cream, and all your other favorite additions.
Thanks again to Group Recipes for this oh-so-simple recipe.