Baked Spicy Chicken Tacos

I have really been wanting Mexican for some time now but didn't want the usual boring beef tacos that are normally a mid week quick fix for dinner.  Then, as normal, I enlisted the help of my friend Google and came up with some fantastic ideas as always.

After deciding I would try baked tacos - the next decision was all about what filling I wanted.  There are so many different flavour combinations out there.  Something that everyone would eat is always the main criteria so chicken was a must.  And of course, being me, I had to add those vegetables in.  In this version I just used onion, corn, capsicum and black beans - I guess any vegetable would work though depending on your preferences.

This meal was so easy and perfect for a mid week dinner.  To make it even easier you could always used a cooked chicken from the supermarket rather than poaching the chicken yourself.  If you can save time cooking dinner during the week - go for it!

Flavours were magic - fixed my Mexican craving that's for sure.  A little spicy as I used my Homemade Taco Seasoning rather than shop brought.  However the additional cumin and garlic gave the flavours a little more depth and the lime juice added a beautiful zing.

I was pleasantly surprised at the crunchiness of the taco shells as I did expect them to sog a little and set the table with knives and forks at the ready.  No need.  This dinner was definitely finger food worthy and I am pleased to say completely all eaten... with lots of compliments from the family.

Baked Spicy Chicken Tacos

Serves: 6 - 8

4 chicken breast fillets

1 teaspoon salt

1 teaspoon ground black pepper

2 onions, diced

1 cup corn kernels

1 x 400 gram can Black Beans, rinsed and drained

1 red capsicum, finely diced

2 limes, juiced

2 teaspoons taco seasoning (or as desired)

1 teaspoon ground cumin

1/2 teaspoon garlic powder

20 Stand and Stuff (flat bottomed) taco shells

2 cups grated  cheddar cheese

1½ cups shredded iceberg lettuce

2 tomatoes, diced

2 tablespoons chopped coriander

taco sauce or preferred sauce, for garnish

Trim fat off the chicken fillets and cut into 3 pieces.

Bring a medium saucepan of water to boil and add the chicken, salt and pepper.  Stir to ensure that the fillets do not stick together.  

Bring the water to the boil again and reduce heat to medium-low.  Allow chicken to simmer for 20 minutes. After 10 minutes add the onions.  Drain and set aside allowing to the chicken to cool.

In a large bowl mix together the corn, black beans, capsicum, lime juice, taco seasoning, cumin and garlic powder.

When chicken has cooled, shred using 2 forks or your preferred method.

Add chicken and onions to the bowl of vegetables.  Stir to combine well.

Preheat the oven to 200 degrees Celsius. 

Arrange the taco shells inside 2 large baking dishes (not too loosely or they will fall over).

Sprinkle a little cheese into the bottom of each taco shell.

Divide the chicken mixture among the taco shells and top with the remaining cheese.

Bake for 10 - 15 minutes or until tacos are warmed through and cheese is golden and melted.

Serve accompanied with lettuce, tomato and coriander.  Top with taco sauce if desired.

(Click here for a printable version of this recipe)

Chilli Con Carne Tortilla Stack

Mexican is always one of my go to comfort foods but then again so is Chinese, British - oh who am I kidding most food is my comfort food!!  What can I say as you have probably gathered I love food, not just eating but cooking whether its following a recipe and making it up as I go along.

 

With that being said let me start this again...

 

Mexican is one of my go to foods when I want to cook something so full of flavour and something that is generally quick and easy.  This Chilli Con Carne Tortilla Stack is a recipe that covers both taste and fits perfectly into a midweek wonder.

 

Layers of the soft flour tortillas and a slightly spicy sauce filled with meat, vegetables and kidney beans make for a different dish rather than taco's or burritos.   I use our Homemade Taco Seasoning, which is hotter than the packet mix, which needs to be half the packet amount.  You can however, use more and enjoy a spicier version.

 

This simple yet flavoursome meal will definitely please and will have your family asking you for more.... mine enjoy it that much that I actually make two every time.

Chilli Con Carne Tortilla Bake

Serves: 4

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, crushed

500 grams extra lean beef mince

15 grams homemade taco seasoning or 30 grma packet taco mix

2 x 410 gram can diced tomatoes

420 gram can red kidney beans, drained

1 cup water

1 green capsicum, diced

1 red capsicum, diced

½ cup frozen corn kernels

Salt

Freshly ground black pepper

Cooking spray

8 extra light flour tortillas/burritos

200 gram jar mild taco sauce or salsa

1 cup grated reduced fat tasty cheese

Preheat oven to 200 degrees Celsius.

Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, until soft.

Add mince and taco seasoning. Cook, stirring, for 5 minutes, or until browned.

Add tomatoes, beans, water, capsicum and corn. Cook, stirring occasionally, for 15 to 20 minutes, or until capsicums are soft. Season to taste with salt and pepper.

Line a 22cm deep spring form pan with baking paper and spray with cooking spray. Place one tortilla at the base of the spring form pan. Place two ladleful's of the beef mixture in pan. Top with another tortilla. Continue until the top layer is the last tortilla.

Top stack with taco sauce or salsa and sprinkle with cheese.

Cook in oven for 20 minutes or until heated through and cheese is melted and golden. Cool in pan for 10 minutes. Place on serving dish and remove spring form pan sides.

Serve with mixed salad leaves, sour cream and extra salsa if desired.

(Click here to get a printable copy of this recipe)

Homemade Taco Seasoning

I decided that it couldn't be that hard to make our own Taco Seasoning as I believed that it had to taste much better than the packet mix.

And it was!!  Not only was the flavour bold but it was easy to make.  The colours in all the herbs and spices was intense as was the smell - a much nicer smell than what's in the packet with god only knows what artifical additives and colourings added.

 

 

I found this large batch recipe over at Rachel Cooks and I agree with her when she says her daugher loves to help with the measuring and mixing as my daughter did too.

 

This recipe makes a large batch of Taco Seasoning which will keep in a sealed container so you always have it ready on hand for your next big mexican cook up.

Homemade Taco Seasoning

(recipe sourced from Rachel Cooks)

Serves: 10 (portions of 3 tablespoons)
ProPoints per Serve: 0
 

1/2 cup plus 2 tablespoons chili powder

2.5 teaspoons garlic powder

2.5 teaspoons onion powder

2.5 teaspoons red pepper flakes

2.5 teaspoons oregano

2.5 teaspoons paprika

1/4 cup plus 1 tablespoon cumin

1/4 cup salt (more to taste)

1/4 cup finely ground pepper

In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it in–just give it a shake.)

Add 2 to 3 tablespoons of this mixture plus 1/2 cup of water to 500 grams of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.

(click here for a printable version of this recipe)

Mexican Beef Parcels

Before I begin, I have just remembered that I didn't tell you about our recent trip to the cinema, Gold Class I might just add, thanks to Magnum Ice Creams and the upgrade coupon. So naturally we bought 4 boxes of ice creams to get the four coupons as we thought it would be great to take the kids as a special treat. Now I think they are addicted to Gold Class as they already asked when they could go there again and that was before the movie started!! Once they had enough of raising and lowering their seats and settled, they were amazed that the drinks that we ordered in the foyer were then delivered by a waitress just as the movie started. So what movie did we see?

Julie and Julia, of course! And I loved it. I must say at times I sensed several pair of eyes glancing at me with the look of "OMG you are so like that at home when you are blogging!!" Funny enough until I came across the world of food bloggers I thought I was the only crazed one obsessed by food! The movie enthralled me, not only about Julie and her blogging (my hobby turned obsession also) but admired Julia Childs for the determination and the steps she took to get her book publish all those years ago, years before computers and email. It's a movie I would recommend

So now for the food blogging part of this post...

I have confessed before that I adore filo pastry as it is so versatile and can be used for both sweet or savoury foods. Filo pastry is also good for the weight watcher and it contains far less fat than that of puff or shortcrust pastry.

These Mexican Beef Parcels are always a hit in our house, in fact any filo parcel always goes down well. I guess you could say they are somewhat a flavoured cheat's meat pie although it's not filled with stewed beef and gravy! And overall much better for you.

The trick to making the perfect parcels is first to ensure that the meat beef isn't tough after it's been cooked in the oven is only to flash fry it in the beginning. Do not over cook it at the frying stage, even if it's not completely browned or it will be unenjoyable in the parcel. Remember while the parcel is cooking so is the meat. Also when assembling each parcel make sure that the filling is cool. If it's even too warm the parcel will be very hard to wrap up.

Mexican Beef Parcels

Serves: 4
Points per serve: 6

cooking spray
500 grams beef strips
1 onion, diced
1 carrot, diced
1/2 red capsicum, diced
1/2 green capsicum, diced
1 packet taco seasoning
1/2 cup water
1 400g tin diced tomatoes
8 sheets filo pastry
sweet paprika to garnish, optional

Spray a frying pan with cooking spray and flash fry beef in batches for 1 -2 minutes. Transfer to a plate.

Recoat the frying pan with cooking spray and cook onions, carrots and garlic for 5 minutes or until softened. Add capsicums and cook for a further 5 minutes. Stir in the taco seasoning and water until fully combined. Add the tomatoes, mix well and simmer for 10 - 15 minutes or until sauce has thickened. Remove from heat and allow to cool.

Once sauce mixture is cooled stir through the beef strips.

Preheat oven to 180 degrees Celsius.

Place one sheet of filo pastry on a board or work bench with the smaller side closest to you and spray with cooking spray. Cover with a second sheet of pastry. Place 1/4 of beef sauce mixture at one end of the pastry rectangle. Fold over both edges, spraying the folded area down the length of each side and then roll up to enclose filling. Repeat until all 4 parcels have been made. Place on a foil lined baking tray and spray with cooking spray. Sprinkle with sweet paprika, if using.

Cook in oven for 15 minutes or until cooked through and pastry is golden.


(click here for a printable version of this recipe)