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Meet Noreen!

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Noreen's Kitchen

I prepared diced avocado which was dressed with salt and fresh lime juice.  Diced, heirloom tomatoes, chopped red onion, grated cheddar cheese, crumbled queso fresco, some of the green onions that I sliced and froze in a previous video as well as the delicious oven roasted corn that I shared in a previous video.  Top it all of with either sour cream or cilantro lime dip.

Taco bowls are a great way to enjoy the flavors of tacos or burritos without going to the trouble of building them and making a mess.  We feel like they eat much better and they fill you up much quicker.  Loaded with good things from the fresh veggies to the homemade rice and taco filling, these are sure to please.

I hope you give these rainbow chicken taco bowls a try sometime soon and I hope you love them!  

Happy Eating!

Step By Step Instructions

Taco Bowl Accompaniments
Cilantro lime rice
Oven roasted corn
Diced avocado
Diced tomato
Diced green onion
Diced red onion
Crumbled Queso Fresco
Taco sauce and/or salsa or pico de gallo
Sour creamTortilla chips

To prepare taco filling:

Heat vegetable oil in a large skillet over medium high heat.

Add ground chicken to the pan and brown while breaking up until the meat is cooked through and the mixture sizzles and does not simmer.  You want to be sure any water has cooked away before adding additional ingredients.

Add black beans along with the diced tomatoes and green chilies.  Stir well to combine.

Add taco seasoning* and mix well to incorporate.

At this point decide if you need more liquid and add the water if necessary.  Stir in and simmer, over low heat, for 10 minutes. 

To assemble taco bowls:

Add a bed of cilantro rice to the bottom of your bowl.

Top with a portion of the chicken taco meat.

Arrange desired toppings over the meat mixture. 

Top with a dollop of sour cream or Mexican crema along with some crushed tortilla chips if desired.

 Serve with taco sauce, salsa or pico de gallo.

Rainbow Chicken Taco Bowls

Taco Filing
2 pounds ground chicken
2 tablespoons vegetable oil
½ cup taco seasoning *
2- 10-ounce cans, diced tomatoes and green chilies
2 14-ounce cans black beans, drained

¼ cup water (if needed)

1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/2 teaspoon cracked black pepper

Noreen's Kitchen
Rainbow Chicken Taco Bowls

I browned the chicken in a bit of oil because it is so lean and the oil will help the chicken take in the flavors from the taco seasoning we added.  I used my homemade taco seasoning along with two small cans of tomatoes and green chilies along with 2, 14 ounce cans of drained black beans.  We enjoy adding black beans to our taco filling, because it adds extra nutrition as well as stretches the filling to feed more people.  The beans are an optional addition and you can leave them out if you prefer.    Once everything is mixed together, allow the mixture to simmer on low for 10 minutes to meld the flavors.  Then you are ready to enjoy!

Now on to the rainbow part of our tacos.  I started with a bed of my cilantro lime rice.  You can find the video for that recipe here; http://bit.ly/2MEjBGz  Topped that with a portion of the chicken taco filling and prepared an array of colorful toppings that are perfect to finish off our taco bowl.  

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Nothing is better for a quick meal than tacos.  Brown meat, chop toppings and boom, dinner is done.  I am going to take it a step further today and make these ultra healthy, and full of protein, rainbow, chicken taco bowls.  We are ditching the shells and the tortillas and building our bowls with rice, a ground chicken and black bean filling and a ton of great veggie toppings.  This is definitely one way to taste the rainbow!

Tacos are a mainstay in our home and we usually enjoy them every two weeks or so in one form or another.  Traditional ground beef, cubed chicken, or cubed pork are all options for quick frying in a skillet with seasoning, tomatoes and chilies.  We also enjoy slow cooked versions of verde chicken and pork tacos and nothing beats a slow cooked machacha to fill your tacos.  Today we are going with ground chicken, to make a bit of a healthier version of the basic everyday taco filling.