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Ground Chicken Taco Bowls

Ingredients

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These Ground Chicken Taco Bowls are packed with vibrant flavors and colorful ingredients. This chicken taco recipe is a surefire crowd-pleaser for the whole family. From the crispy, homemade tortilla bowls, to the zesty cilantro lime rice and savory ground chicken filling, each bite is a fiesta in your mouth.

A homemade taco bowl filled with ground chicken, rice and topped with avocado, bell peppers, taco dressing and sliced jalapeños.

Why You Should Try this Chicken Taco Bowl Recipe

  1. Delicious Flavor: These Ground Chicken Taco Bowls are a delightful combination of flavors and textures. From the seasoned ground chicken to the colorful bell peppers and creamy avocado, each bite offers a burst of taste that will tantalize your taste buds.
  2. Customizable and Versatile: One of the best things about this recipe is its versatility. You can easily customize it to suit your preferences by adjusting the spice level, adding extra toppings, or swapping ingredients to accommodate dietary restrictions.
  3. Quick and Easy to Prepare: With simple ingredients and straightforward instructions, this recipe is perfect for busy weeknights when you want to put a delicious meal on the table without spending hours in the kitchen.
  4. Healthy and Nutritious: Despite being incredibly flavorful, these Ground Chicken Taco Bowls are also packed with wholesome ingredients. Lean ground chicken provides a good source of protein, while colorful bell peppers and fresh avocado offer essential vitamins and minerals. Plus, by baking the tortilla bowls instead of frying them, you can enjoy the crispy texture without excess oil.
  5. Family-Friendly and Crowd-Pleasing: Whether you’re cooking for your family or hosting a dinner party with friends, these taco bowls are sure to be a hit. The interactive nature of assembling your own taco bowl allows everyone to customize their meal to their liking, making it a fun and enjoyable dining experience for all.

Ingredients

  • Ground Chicken: Easily substitute with ground turkey, ground beef or load with sautéed vegetables for a vegetarian taco bowl.
  • Burrito Size Flour Tortillas: Substitute with corn tortillas for a gluten-free option, whole wheat tortillas for added fiber or low-carb tortillas.
  • Homemade Taco Seasoning: If you don’t have homemade taco seasoning, you can use store-bought taco seasoning packets as a convenient alternative.
  • Bell Peppers: Substitute with green bell pepper, yellow bell pepper, or poblano pepper for variation.
  • Taco Dressing: Easily substitute with Avocado Lime Crema.
  • Other Toppings: Add red onion, pico de gallo, black olives, tortilla strips, Cojita cheese, corn, black beans and/or salsa.

How to Make Homemade Taco Bowls

To transform the burrito size tortilla into a taco bowl, follow these simple steps:

  1. Heat a pan with a tablespoon of olive oil.
  2. Fry each tortilla for 45 seconds on each side, until lightly golden and crispy.
  3. Immediately transfer the fried tortilla to the inside of a small round pan, or tortilla shell baking pan.
  4. Gently press the tortilla against the bowl or pan to shape it into a bowl.
  5. Bake the tortilla bowl at 350°F (175°C) for 10-15 minutes, or until firm and crispy.

How to Make Ground Chicken Taco Bowls

Although this ground chicken taco bowl recipe may seem complex with its various components, it surprisingly comes together quickly and easily:

  1. Rinse the rice until the water is clear, then add it to a rice cooker with a pinch of salt. Fill with chicken stock according to the rice cooker instructions. Alternatively, cook the rice on the stove top with two cups of stock.
  2. Heat a tablespoon of olive oil in a pan and cook the ground chicken with homemade taco seasoning, minced onion and garlic until almost fully cooked. Remove from the pan and set aside.
  3. In the same pan, sauté sliced bell peppers with salt and pepper, until slightly browned.
  4. Prepare the taco dressing by mixing sour cream, salsa and taco seasoning in a bowl.
  5. Once the rice is cooked, add to a bowl with the lime juice and fresh cilantro.
  6. Assemble the taco bowls by filling each baked tortilla shell with cilantro lime rice, cooked ground chicken, sautéed bell peppers, toppings and a drizzle of taco dressing.
  7. Garnish the taco bowls with fresh cilantro and serve with lime wedges.

How to Serve and Store Chicken Taco Bowls

Serving:

  • Serve the Ground Chicken Taco Bowls immediately after assembling, for the best taste and texture.
  • Garnish with fresh cilantro and lime wedges for added flavor.

Storing:

  • Store any leftover taco bowls in an airtight container in the refrigerator.
  • Separate any remaining taco dressing and store it in a separate container to prevent the toppings from becoming soggy.

Leftovers:

  • Leftovers can be kept in the refrigerator for up to 2 days.
  • Reheat the taco bowls in the microwave or oven, until heated through.
  • For optimal freshness, add the taco dressing and fresh garnishes just before serving leftover taco bowls.

More Taco Recipes to Love

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A homemade taco shell bowl filled with ground chicken, bell peppers, jalapeños, sliced avocado and drizzled with taco dressing.

Ground Chicken Taco Bowls


Description

These Ground Chicken Taco Bowls are packed with vibrant flavors and colorful ingredients. This chicken taco recipe is a surefire crowd-pleaser for the whole family. From the crispy, homemade tortilla bowls, to the zesty cilantro lime rice and savory ground chicken filling, each bite is a fiesta in your mouth.


Ingredients

Scale

Ingredients:

  • 4 burrito size flour tortillas
  • 2 1/2 tablespoons olive oil, divided
  • 1 pound ground chicken breast
  • 2 to 3 tablespoons homemade taco seasoning (see recipe below)
  • 2 tablespoons white onion, minced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced thin
  • 1 orange bell pepper, sliced thin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Toppings:

  • 1/2 cup diced tomato
  • 1 cup shredded lettuce
  • 1 small jalapeño, sliced thin
  • 3/4 cup shredded cheese
  • 2 avocados, sliced
  • Fresh chopped cilantro, for garnish
  • Lime wedges, for garnish

For the Taco Seasoning:

  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the Cilantro Lime Rice:

  • 1 cup long-grain rice
  • Chicken stock according to your rice cooker (or two cups for stovetop cooking)
  • Pinch of salt
  • Juice of 1/2 lime
  • 1 tablespoon fresh chopped cilantro

For the Taco Dressing:

  • 3/4 cup sour cream
  • 1/2 cup jarred salsa
  • 1 teaspoon taco seasoning

Instructions

  1. Rinse the rice until the water is clear, then add it to a rice cooker with salt. Fill with chicken stock according to the rice cooker instructions.
  2. Heat a tablespoon of olive oil in a pan large enough for the tortillas. Fry each tortilla for 45 seconds on each side.
  3. Transfer immediately to the inside of a small round cake pan (6″) or tortilla shell baking pan, forming them into bowls. Bake at 350°F for 10-15 minutes.
  4. Alternatively, skip the fry, mold the tortillas into the pans and bake for 20-25 minutes, or until golden brown and crispy.
  5. While the tortilla bowls bake, heat another tablespoon of olive oil in a pan. Add ground chicken and taco seasoning, breaking apart while cooking.
  6. Once almost fully cooked, add onion and garlic. Cook until softened, then remove and set aside.
  7. In the same pan, heat the remaining olive oil. Add bell peppers, seasoning with salt and pepper. Sauté until slightly browned.
  8. In a bowl, combine sour cream, salsa and taco seasoning to make the taco dressing.
  9. Once the rice is cooked, add to a bowl with the lime juice and fresh cilantro. Mix well. 
  10. To assemble the taco bowls: Fill each tortilla bowl with equal amounts of cilantro lime rice and ground chicken. Divide sautéed bell peppers among the bowls. Top with shredded cheese, lettuce, tomatoes, jalapeños, and avocado slices.
  11. Drizzle with taco dressing and garnish with fresh cilantro. Serve with lime wedges.
  12. ENJOY!

Notes

  • Prep the ingredients (except for slicing the avocados) prior to starting the recipe. This will make for an easier flow and assembly.
  • Start cooking the rice first to ensure it’s ready when you’re ready to assemble the taco bowls.
  • Customize the taco seasoning to your taste preferences by adjusting the spice levels, or adding extra herbs and spices.
  • If you don’t have homemade taco seasoning, store-bought taco seasoning packets work just as well for convenience.
  • Use a rice cooker for perfectly fluffy cilantro lime rice, without the hassle of monitoring it on the stove.
  • If cooking the rice on a stovetop, use two cups of stock. 
  • Try not to over fry the tortilla shells. Fry just enough to make them slightly crisp, but still pliable. 
  • Alternatively, skip frying the tortillas and bake instead. Mold the tortillas to the pan and bake for about 20-25 minutes, or until golden brown and crispy.
  • Preparing the tortilla bowls in advance and storing them in an airtight container can save time when assembling the taco bowls later.
  • Feel free to experiment with different types of tortillas, such as whole wheat or corn, for a variation in flavor and texture.
  • If using ground chicken and not ground chicken breast, you may not need as much oil. Ground chicken breast tends to be dry. The oil helps to add a bit of fat and moisture. 
  • Swap out the ground chicken for ground turkey or beef, or load the taco bowls with extra vegetables for a vegetarian option. Replace the chicken stock in the rice with vegetable stock.
  • Serve the taco bowls with additional toppings on the side, allowing everyone to customize their bowls according to their preferences.
  • Store any leftover taco bowls in the refrigerator and reheat them in the microwave or oven for a quick and easy meal the next day.
  • Store any leftover taco seasoning in a jar for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: American

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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