Well, hey there Taco Tuesday! And Cinco De Mayo! And Foodie Tuesday! (…if you remember it from when I used to be good about blogging consistently…) In celebration of this explosion of special occasions today, I thought I would share a super quick tip with you. These are 3 of my favorite BEYOND EASY recipes, all using the same chicken taco leftovers. I’m calling it Taco Twosday…because it’s just that awesome.
Check out the 2 minute video below or watch it online, then come on back here for the free printable recipes and additional details:
See how easy that is?
If you are throwing out leftovers, you might as well be tossing dollars straight in the trash. With a little creativity and a few alternate ingredients, you really can repurpose those leftovers that you would otherwise be sick of eating!
Here’s a rundown of the 3 recipes I made:
Day 1: CHICKEN SOFT TACOS
- Chicken Breasts (2)
- Salsa to taste – I usually use between 1-2 cups
- 1 Can black beans, rinsed
- 1 Can corn, drained
- Taco seasoning to taste
- Flour tortillas
- Sour cream
- Other taco toppings you enjoy
Place chicken in a greased slow cooker. Mix together salsa, black beans, corn, and taco seasoning. Pour over chicken. Cook on low 5 hours or until chicken is fully cooked. Shred chicken with 2 forks, then place back in slow cooker for another 30-60 minutes to simmer in the juices. Serve on flour tortillas and top with your favorite taco toppings!
Day 2: CHICKEN TAQUITOS
- Shredded chicken filling from Day 1
- Corn tortillas
- Shredded cheddar cheese
Warm package of tortillas in the microwave for 20 seconds so they don’t rip when handling them. Put a line of shredded cheese in the center of the tortilla. Top cheese with desired amount of chicken filling. Roll up the tortilla, place seam-side down on a cooking sheet. Spray tops with cooking spray. Bake on low broil for a few minutes until slightly browned and crispy. Watch carefully so they don’t burn!!!!! It will only take a minute or two for them to brown. Dip in a mixture of ½ salsa, ½ ranch.
Day 3: SOUTHWEST CHICKEN SALAD
- Remaining chicken filling from day 1
- Southwest salad toppings of choice (black beans, tomato, cilantro, avocado, corn, tortilla strips, olives, green onion, etc.)
- Salsa/Ranch dressing leftover from Day 2 OR cilantro lime dressing (take the cilantro lime chicken recipe and blend it with enough ranch dressing to get your desired consistency)
Create a salad of desired fresh ingredients. Heat chicken filling in the microwave, top salad with chicken. Drizzle salsa/ranch dressing from day 2, or create cilantro lime dressing (take the cilantro lime chicken recipe and blend it with enough ranch dressing to get your desired consistency).
Get a printable version of the recipes from the video HERE.
Since we’re on the subject…
What are YOUR favorite recipes/leftovers to repurpose? Share them HERE to use in our Freebs cook book!