shredded+chicken+tacos3

Shredded Chicken Tacos

by DinnerRecipes

Chicken- 

  • 2-3 chicken breasts 
  • 3 TBs of taco seasoning
  • ¼ th cup of salsa

Place chicken in the instant pot with ½ of water. Turn instant pot on meat setting for 8 minutes. Let natural release for 5-10 minutes. Take chicken out of instant pot and place on a plate to shred. Drain instant pot until less than ½ cup of water remains. Shred chicken place back into pot with seasoning and salsa. Stir until evenly combined. 

Toppings- 

  • Flour Tortillas 
  • Cheddar cheese 
  • Avocados, sourcream, olives, if desired 

Keep meat warm in instant pot and construct tacos and desired.

dorito-taco-salad-9 (1)

Taco salad

by DinnerRecipes

Beef-

  • 1 lb of ground beef 
  • 3 TBs of taco seasoning 
  • 1 can of black beans 

Heat pan on medium-high heat. Add ground beef and seasoning to pan. Brown until pink is gone. In a strainer, strain the grease from the beef. Add can of black beans. Place back in pan to keep warm.

Salad-

  • 1 head of romaine or iceberg lettuce 
  • 1 cup of shredded cheddar cheese 
  • ½ cup of salsa 
  • Ranch and sourcream ( if desired)
  • 1 cup of crushed tortilla chips 
  • Other toppings can be added as well, such as olives, corn, avocado, etc. 

Rinse and cut lettuce and place in a large bowl. Toss beef, cheese, and salsa into lettuce. Add crushed chips on top as well as sour cream. Serve and enjoy. 

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Honey Garlic Crock Pot Meatball

by DinnerRecipes

 

  • 1/4 cup of brown sugar
  • 1/3 cup of of honey
  • 1/2 cup of ketchup
  • 2 TB soy sauce
  • 3 cloves of garlic
  • 1 (28oz) bag fully cooked, frozen meatballs

  1. In a medium bowl, mix together brown sugar, honest, ketchup, soy sauce, and garlic
  2. Place frozen meatballs in a 3-4 quart crock pot and port sauce over meatballs. Stir so all meatballs are coated evenly. cook on low for 4 hours stirring occasionally.