Slow Cooker Korean Beef Tacos

Another yummy recipe from Six Sister Stuff

 

Ingredients

• 2 pounds top sirloin steak (fat trimmed and sliced into thin pieces)
• 3 Tablespoons cornstarch
• ½ onion diced
• 1 Tablespoon sesame oil
• 1 teaspoon rice vinegar
• 4 teaspoons minced garlic
• ¼ teaspoon ground ginger
• ½ cup low sodium soy sauce
• ⅓ cup brown sugar
• 8 flour tortillas
• ½ head red cabbage thinly sliced
• 1 bunch fresh cilantro roughly chopped

Instructions

• Spray inside of slow cooker with nonstick cooking spray.
• In a large bowl, mix together steak and cornstarch until steak is lightly coated.
• Place steak inside slow cooker.
• Top with onions.
• In a small bowl, mix together sesame oil, rice vinegar, garlic, ginger, soy sauce, and brown sugar.
• Pour sauce over beef and gently stir to combine.
• Cook on low heat for 6-8 hours or high heat for 3-4 hours.
• Serve on tortillas with cabbage and cilantro.

Instant Pot Chicken Enchiladas

 

Ingredients

• 1 tablespoon of vegetable oil plus additional for toasting tortillas
• 1 cup of finely diced onion
• 4 cloves of garlic minced
• 1 jalapeno seeds removed, minced
• 1 cup of low-sodium chicken broth
• 2 8 oz cans of good quality tomato sauce
• 2 tablespoons of chili powder
• 1 tablespoon of sugar
• 1 teaspoon of cumin
• 1 teaspoon of kosher salt and several turns of freshly ground pepper
• 1 1/2 pounds of boneless skinless chicken breasts about 3 medium sized breasts
• 2 tablespoons of chopped fresh cilantro plus more for garnish
• 12 corn tortillas
• 8 oz of sharp cheddar cheese shredded
• 8 oz of monterey jack cheese shredded
• sour cream for serving

Instructions

1. Set Instant Pot to Saute and add 1 tablespoon of oil.
2. Saute onions, garlic and jalapeño until onions start to soften and turn translucent, 2-3 minutes.
3. Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to Instant Pot and stir to combine.
4. Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
5. Set Instant Pot to High Pressure via Manual Mode for 10 minutes.
6. Instant Pot will take about 10 minutes to come to pressure, then will countdown from 10 minutes.
7. While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas.
8. To prepare tortillas, preheat oven to 400 degrees.
9. Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in oven for about 5 minutes, just until soft and pliable.
10. Once Instant Pot has completed 10 minute countdown, it will beep and switch to Keep Warm function.
11. Carefully turn preesure release valve to venting to Quick Release pressure.
12. Remove chicken breasts and set aside to cool, then shred.
13. Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce.
14. Spray a 9x13 baking dish with non stick cookings spray.
15. Use 1/4 cup of enchilada sauce from the Instant Pot to spread on bottom of baking dish.
16. To assemble enchiladas, evenly divide 1/2 of enchiladas sauce, 1/2 of shredded cheese and all of the shredded chicken among the 12 corn tortillas, roll and place seam side down in baking dish.
17. Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
18. Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly.
19. Sprinkle with additional fresh cilantro and serve with sour cream.

Recipe Notes

To convert recipe to slow cooker, sauté onions, garlic and jalapeño on stove top, then transfer to slow cooker. Add chicken broth, tomato sauce and spices along with chicken breasts to slow cooker and cook on high 3-4 hours. Follow assembly instructions above.

Instant Pot Chicken Burrito Bowl

 

Ingredients

• 1 pound boneless skinless chicken breasts, diced into bite sized pieces
• 3 tablespoons of olive oil
• 1/4 cup of diced yellow onion
• 1 cup of uncooked extra-long grain rice
• 1 14.5 oz can of fire roasted diced tomatoes drained
• 1 15 oz can of black beans drained and rinsed
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of paprika
• 2 teaspoons of chili powder
• 1 teaspoon of cumin
• 2 1/4 cups of low-sodium chicken broth
• 2 cups of reduced fat colby jack monterey jack or cheddar cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

Instructions

1. Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

3. Once oil is hot, add chicken to pot in two batches to encourage browning.

4. Once chicken is browned, add onions and cook until they start to soften.

5. Add additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Don't skip this step. Rice needs to be toasted.

6. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin. Once the liquid is added, use wooden spoon or spatula to scrape up browned bits from bottom of pot to prevent burn notice.

7. Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
8. Use Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.
9. Sprinkle with cheese, recover and let set for 2-3 minutes to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Another yummy one from Six Sister's Stuff!

INGREDIENTS:

• 4 boneless skinless chicken breasts (cut into strips)
• 1 (15 ounce) can diced tomatoes (undrained)
• 1 (4 ounce) can diced green chiles (undrained)
• 1 onion (sliced)
• 1 green bell pepper (seeded and sliced)
• 2 Tablespoons vegetable oil
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 12 (6 inch) whole wheat flour tortillas
• 1 cup shredded lettuce - optional topping
• 1/2 cup salsa - optional topping
• 1/2 cup sour cream - optional topping

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Spray a 9x13-inch baking dish with nonstick cooking spray.
3. Mix together chicken, tomatoes, chiles, onion and pepper in prepared dish. 
4. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. 
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. 
6. Serve on tortillas.
7. Top with shredded lettuce, salsa and sour cream, if desired.
8. Note: nutrition information doesn't include optional toppings.

Easy Fish Tacos with Lime Crema

Fish tacos?  Yes!  My kids loved these and asked for more!  I found the recipe HERE

LIME CREMA:

• 1/4 cup sour cream
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• zest from half a lime
• 1/4 teaspoon salt

SLAW:

• 2 cups cabbage, shredded
• 1/4 cup cilantro, chopped
• 1/2 green onion, sliced
• 1 clove garlic, minced

TACOS:

• 2 tablespoons vegetable oil
• 1 tablespoon lime juice
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound white fish (eg. cod, snapper, talipia)
• 8 (6-inch) soft taco tortillas
• 1 avocado, sliced (optional)

Fry Bread

My kids love Navajo tacos!  Here is the recipe we use for the bottom...fry bread is like scones.  We eat honey on the fry bread too after we have a taco.  I found this recipe HERE on Simply Gloria.



Ingredients

• 1 tablespoon yeast
• 1½ tablespoon granulated sugar
• ½ teaspoon salt
• 1⅔ cup milk (I used whole milk.), scalded. Then cooled to the touch.
• 1½ tablespoons butter flavored shortening
• 1 egg, beaten
• 4 to 4½ cups bread flour (you may use all-purpose flour, but the measuring and texture will be slightly different.)
• 1½ cups of vegetable oil (or oil of your choice.)

Instructions

1. Combine sugar, salt, and yeast.
2. Scald milk and shortening.
3. Put milk mixture into a large mixing bowl when cooled until warm to the touch.
4. Add the sugar, salt, and yeast to the milk and melted shortening.
5. Add the beaten egg and 1 and a half cup of the flour. Stir with a wooden spoon or with the hook attachment. (I used my Kitchen Aid.)
6. While it is still mixing (on low), add one more cup of flour. (You are at 2 and ½ cups of flour at this point.)
7. Continue to slowly add the rest of the flour until the dough is not sticking to the sides and the bottom of the bowl.
8. It is ready to form a ball and put into a large greased bowl. Cover with a greased piece of plastic wrap. Put into a warm spot with no cold drafts to rise to double in size.
9. When the dough has doubled in size, begin heating your oil on medium heat in a large skillet.
10. Carefully lay a piece of dough into the heated oil. (You may do more than one at the same time. But do not over crowd the oil.)
11. Cook for about 1 minute on the first side and 30-45 seconds on the second side. (It also depends on the temperature of your oil with the time you have on each side.)
12. Have a large plate (I use a baking dish) to set the paper towels in for the fry bread to drain all the excess oil off.
13. Serve immediately, or put in the oven on warm.
14. Enjoy!

Slow Cooker 8-Can Taco Soup

I like this version of taco soup.  I think the enchilada sauce and cream of chicken soup make it yummy!  You can find the link to the recipe HERE

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15 oz) can sweet corn, drained
• 1 (12.5 oz) can chicken breast, drained
• 1 (10.75 oz) can cream of chicken soup
• 1 (10 oz) can green enchilada sauce
• 1 (14 oz) can chicken broth
• 1 (1 oz) packet taco seasoning

Instructions

1. Spray slow cooker with non-stick cooking spray.
2. Dump all the ingredients into slow cooker and stir together.
3. Cook on low heat for 2-3 hours.
4. Serve with shredded cheese and tortilla chips.

Notes

To make this a quick and easy freezer meal, pour all ingredients into a resealable gallon-sized freezer bag. Lay bag flat in the freezer. When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours. Spray slow cooker with non-stick cooking spray. Dump all the ingredients from the bag into slow cooker and stir together. Cook on low heat for 2-3 hours. Serve with shredded cheese and tortilla chips. Makes 6 servings.

Crunchy Black Bean Taco

Another yummy one from Six Sister's Stuff! 

Ingredients:
1 (15 ounce) can black beans, rinsed
1/2 cup red onion, minced
1 teaspoon cumin
1 teaspoon paprika
2 Tablespoons cilantro, chopped
4 ounces pepper jack cheese, grated
Nonstick cooking spray
8 corn tortillas
1 avocado, sliced
Salsa
Sour cream 

Directions:
In a medium bowl, combine beans, red onion, cumin, paprika and cilantro.  Grate cheese and place in a small bowl.  Heat a large, non-stick skillet over medium-high heat and spray with nonstick cooking spray.  Place one tortilla at a time on the hot skillet and add about 1/4 cup of bean filling to one half of the tortilla.  Top with a sprinkle of grated cheese.  Use a spatula to carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla with the spatula so it holds its shape.  Cook each taco for about 3 minutes per side or until golden brown and crispy.  Serve with avocado, salsa, sour cream or any toppings you prefer.

Beef Fajitas

This is my favorite fajita recipe!!  It is so YUMMY!!  This recipe is from the Pioneer Woman.  You can find the link HERE. She has several pictures showing the process of making them. Don't be turned off my the long list of ingredients.  It is WORTH IT!!

INGREDIENTS:

• 1 whole Beef Flank Steak
• 1/2 cup Olive Oil
• 3 Tablespoons Worcestershire Sauce
• 1/3 cup Lime Juice, Fresh Squeezed
• 3 cloves Garlic, Minced
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Sugar
• 2 whole Medium Onions, Halved And Sliced
• 1 whole Red Bell Pepper, Sliced
• 1 whole Orange Bell Pepper, Sliced
• 1 whole Green Bell Pepper, Sliced
• 1 whole Yellow Bell Pepper, Sliced
• Oil, For Frying
• Flour Tortillas, Warmed
• Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
• Salsa
• Sour Cream
• Cilantro Leaves

DIRECTIONS:

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. 

Prepare tortillas, salsa, sour cream, and cilantro. 

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. 

Slice the meat right before serving and serve with all the fixins. Delicious!