I'm the girl, Gracie. Here at GML you can follow my journey of dreaming, working, eating, loving, and blogging my way through life in NYC.


taco-less chicken taco salad.

For dinner last night I made a second attempt to clean out the kitchen, and I must say that it was another success.

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I’m a lover of all things in casserole form, so I’ll pick a Mexican-inspired salad over a taco any day of the week. To make this dish you’ll need:

  • 1 pound ground chicken
  • 1 small onion, diced
  • 1 small tomato, diced
  • 1 tablespoon minced garlic
  • 3/4 cup kidney beans
  • 3/4 cup black beans
  • 1 tablespoon chili seasoning
  • salt and pepper (to taste)
  • extras: brown rice, lettuce, cheese, sour cream, salsa, etc.

First I sauteed the onion, tomato, and garlic with some olive oil over a medium heat. After about 8 minutes I transferred the cooked veggies into a bowl. Then I seasoned the ground chicken with salt, pepper, and chili seasoning and cooked it in the same pan, also on medium heat. When the chicken was cooked (about 8-10 minutes) I added the vegetables back in, as well as the beans. After another 2 or 3 minutes of cooking, it was a chili-like mixture of deliciousness!

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I ate the chicken + bean mixture atop a base of romaine lettuce and some brown rice, and topped it with cheddar cheese and sour cream. It. was. heavenly.

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36 comments to taco-less chicken taco salad.

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