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SLOW COOKER QUESO CHICKEN TACOS

Ingredients:

2 pounds boneless skinless chicken breasts

1 (1-oz) package taco seasoning

1 (10-oz) can Rotel diced tomatoes and green chilies

1-1/2 cups Mexican cheese dip (refrigerated or jarred)

Instructions:

Place chicken in a 6-qt slow cooker. Sprinkle with taco seasoning and top with tomatoes.

Cover and cook on LOW for 4 to 6 hours.

Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker and stir in cheese dip.

Serve with tortillas or hard taco shells and favorite taco toppings.

https://www.plainchicken.com/slow-cooker-queso-chicken.../

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Taco Stuffed Sweet Potatoes

(F & L Market has North Carolina Sweet potatos .59 lb this week. Make them the star of the show this week with Taco Stuffed Sweet Potatoes!)

4 medium sized sweet potatoes, washed

Turkey Taco Meat Filling

1 ½ tablespoon olive oil (preferably light)

½ medium white or yellow onion, diced

1 red pepper, seeded and cut into about a ½ inch dice

1 lb ground turkey meat or ground beef

3 cloves of garlic, diced

½ cup frozen or fresh corn (cut off the cob if fresh)

1 ½ teaspoon chili powder

½ teaspoon oregano

pinch cayenne pepper

1 teaspoon ground cumin

¾ teaspoon salt

½ lemon, juiced

2 cups lightly packed baby spinach

Baked Sweet Potato Toppings

¾ cup shredded mexican cheese blend

1 avocado, pitted and cut into 1 inch cubes

⅓ cup cilantro, diced

Instructions

Preheat the oven to 400 degrees. Cut four approximately 12 inch squares of aluminum foil. Place the sweet potatoes on the foil and wrap them up tightly. Bake for 55-70 minutes, or until the potatoes are cooked through and pierce easily with a knife.

Towards the last 10-15 minutes or so of the sweet potatoes baking, heat up 1 ½ tablespoons light olive oil in a large non-stick saute pan over medium heat.

Once the oil sizzles when flicked with water, add the peppers and onions and saute, stirring frequently, for about 4 minutes or until the onions start to turn translucent.

Add the turkey breast and cook, crumbling the meat as you stir, for 4.5-5.5 minutes, or until the turkey is no longer pink.

Add the corn, garlic, chili powder, oregano, cayenne, cumin, and salt and saute for 1-2 more minutes, continuing to stir, or until the corn is heated through and the garlic is fragrant, but not burning.

Turn the heat to medium low. Stir in the lemon juice and baby spinach and cook for 1-2 more minutes, or until the juice is mainly evaporated and the greens are half-way wilted (they will wilt the rest of the way as the mixture cools).

Remove the turkey mixture from the heat. Slice open the sweet potatoes vertically, squeeze them open, scoop in turkey meat and then top with the cheese, cilantro, avocado, and any of your other favorite taco toppings. Serve hot!

https://maesmenu.com/recipes/taco-stuffed-sweet-potatoes/

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