I sometimes get stuck in a rut when it comes to dinner. I don’t really make the same things over and over, but I do occasionally lack inspiration. How many ways can I make tacos? One afternoon, I needed to feed my family dinner and I found myself standing in front of my pantry hoping to be inspired. I grabbed the first three things that I could find and threw them all in a slow cooker. The result – a really delicious start to dinner.
I love a crispy taco, but my husband is convinced that he doesn’t. I got the idea of a baked taco from Pinterest, and guess what? My husband does in fact love a crispy taco. Turns out, he had never actually made them crispy. He never baked them, he had been eating them straight from the package. 10 years of marriage, and he has been leaving the hard taco shells off of his plate because he did not read the instructions written on the front of the box. All these years, and he missed out.
I loved these tacos because they were easy to throw together and easy to pick up and eat. I try really hard to make what we eat from scratch, but even with my best of intentions, it doesn’t always happen. Feel free to make your own sauce or taco seasoning, but this particular combination really was delicious. These would be great for a kid’s birthday party. Or any party really. Baking tacos like this made taco night a little more inspired.
4 to 6 chicken breasts
1/2 packet taco seasoning
1 pouch Frontera Fajita Skillet Sauce
1 can diced green chiles
Place chicken breasts in a slow cooker. Add fajita skillet sauce, taco seasoning, and chiles. Cook on low for 6 hours.
Shred chicken with a fork.
Stand and Stuff taco shells
diced red onion
Place taco shells in a casserole dish.
Add shredded chicken to the taco shell.
Add some red onions.
And a generous sprinkling of cheese.
Bake in a preheated 375 oven for 15 minutes. Or until the cheese is melted. Top with lettuce, salsa, sour cream, guacamole, and cilantro.