Chicken Taco Meat

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  1. 2 T olive oil
  2. 6 large boneless, skinless chicken breasts, cut into bite-sized pieces
  3. 3 cloves garlic, minced
  4. 1 large onion, chopped
  5. 2 T chili powder
  6. 2 t paprika
  7. 1 T cumin
  8. salt to taste
  9. 1 (14 oz) can tomato sauce


  1. In a skillet over medium-high heat, add the olive oil and heat until hot.
  2. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon.
  3. Add the garlic and onions to the skillet and cook briefly.
  4. Add the chili powder, paprika, cumin and salt to taste.
  5. Pour in the tomato sauce and 2 cups water to create a broth.
  6. Add the chicken back to the skillet.
  7. Bring to a boil, then simmer until the broth is reduced by half.
  8. Let cool, divide among 4 freezer bags and freeze.

Picture of Recipe

Chicken Taco Meat - Picture of Recipe
Serves: 16 to 20
Prep Time: 10 minutes
Cook Time: 35 minutes
Course: Entree
Ethnicity/Origin: Mexican
Key Ingredient: Chicken
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop
Themes/Holidays: Cinco de Mayo

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