Maci Chance

I offer clients 4+ years of operational and transactional real estate experience. My specialty is helping divorced women with children to minimize the stress and maximize the proceeds of selling the marital home. As a divorced mother of two, I understand the fear, uncertainty and challenges of starting over. I’m committed to helping every client land in the best place to start their next chapter.

Tuesday or not, Tacos are always on my radar – both out and about and at home!

Here are a couple of my favorite recipes using taco seasoning…

Crock Pot Chicken:

Boneless, skinless chicken breasts (1.5 lbs-ish)
1 packet taco seasoning (enclosed)
1 16-ounce jar of your favorite salsa

Cook on low for 6-8 hours or high for 4 hours, then shred.

Set up a build your own taco bar: tortillas, taco shells, shredded lettuce, shredded cheese, black beans, corn, chopped avocados, guacamole, sour cream, salsas and hot sauce

Serves 4-6 people, double/triple as needed.

TofuTacos (Vegetarian)

Tofu. Use extra-firm so it can absorb more flavor.
Oil. You can use (canola or avocado)
Taco seasoning

Start by tossing some pressed, crumbled tofu with taco seasoning and oil (you can omit the oil if you need to.)

Sauté: Sautéeing is the quickest way to make this vegan taco meat and the method I recommend if you are using oil. Simply add to a pan on medium heat and cook until browned.

Bake: This is your oil-free method. Line a baking sheet with parchment paper. Bake at 375°F for about 10 minutes, or until beginning to brown.

Chicken Chili

2-4 Chicken Breasts
2 large cans hot chili beans
2 large cans chopped tomatoes (or 4 fresh tomatoes)
1 small can diced green chilies
1 can or yellow corn (or package of frozen)
1 pack of frozen fajita veggies (or equivalent of fresh bell peppers and onions)
Taco seasoning packet.
Chili powder
Garlic powder

Throw everything in the crock pot, let it cool on low for 6ish. Pull chicken out and shred at 4-6 hours, then leave on keep warm. Garnish with cheese, sour cream, tortilla chips, etc.

Taco Pizza Dip

2 8oz packages of Cream Cheese
1 pack taco seasoning
Jar of salsa (1 cup for base, and other for topping)
Tortilla chips
Toppings: Shredded cheese, chopped tomatoes, shredded lettuce, chopped onions, etc.

Warm cream cheese and “fold in” 1 cup of salsa and taco seasoning until thoroughly mixed. Spread mixture on pizza pan (hence the name) or bottom of glass dish, chill for an hour or so.

Then… decorate your pizza! Start with a layer of salsa, add cheese, veggies to preference and top with lettuce – boom, Taco Pizza Dip. Enjoy with tortilla chips.

This blog first appeared on: https://www.livelaughdenver.com/posts/tacos