Summer is all about fresh sweet corn (maze). In moderation, it's okay even if you are watching your weight.
Hubby Dan loves tacos. When he eats tacos, he wants to eat tacos. He doesn't want to eat rice or refried beans. I incorporated corn and canned black beans into this recipe. In addition to adding the extra nutritional goodness to this dish, it looks pretty and it stretches a pound of ground chicken to make eight servings (8 tacos).
It's my terrific taco seasoning which really makes this dish. My seasoning recipe yields enough to season 1 1/2 pounds of meat. Store any unused seasoning in an airtight container in your pantry and it should last for up to a month.
Terrific Taco Seasoning:2 tbs. ground cumin
1 tbs. garlic powder
1/2 tbs. onion powder
1 1/2 tbs. coarse sea salt
2 tbs. chili powder
1/2 tbs. ground oregano
1 tbs. Annato
1/4 tsp. Cayenne Pepper
For the Tacos:1 tbs. vegetable oil
1 pound ground chicken
1 cup canned black beans, drained and rinsed
2 cups fresh, frozen or canned corn (if canned, drain and rinse)
1/4 cup Terrific Taco Seasoning
1 beer - 12 ounces or 12 ounces of cold water
Other: Taco shells, hard or soft; cheese; chopped onions; fresh cilantro; sour cream; diced tomatoes; hot sauce or salsa
Directions:Add vegetable oil to skillet. Add ground chicken. Brown approximately 5 minutes.
Add black beans and corn to pan. Cook for another two or three minutes.
Stir in the seasoning and the beer. Bring to boil and reduce to simmer for five minutes until sauce thickens.
Serve meat on taco shells for soft tortillas. Top with your favorite fixings.
Note: Beginning next week, I am doing a tribute to America and the 13 original colonies in honor of the upcoming 4th of July weekend. For the next three weeks, look for a variety of fun summertime recipes based regional ingredients!
Enjoy and have a great weekend!