taco Archives - Ari's Menu

Crockpot Taco Chili

October 13, 2014 · by Ari · 13 Comments

Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes Launch as a member of the Healthy Aperture Blogger Network. I received free samples of McCormick Gluten-Free Recipe Mixes from McCormick mentioned in this post. I was compensated for my time. All opinions are my own.

Creamy crockpot taco chili is the perfect, easy, weeknight dinner. Warm and comforting while still healthy and gluten-free. So good you’ll be fighting over the leftovers…if there are any!

So…I have to go back to work today. And I’m totally whiney about it, which makes me feel like a total tool because in what other job do you get a week off for fall break when you’re a grown up? But ugghhhh, I just don’t wanna. And things are about to get so busy. Two shows in October and one at the beginning of November. Although, once that’s all over, it should be smooth sailing for the rest of the semester.

As life gets busier, cooking dinner every night becomes more challenging, and my love for my crockpot grows into more of a deep dependence, can’t-live-without-ya kinda thing. In fact, if I could make every single meal in the crockpot for the rest of my life, I probably wouldn’t be even a little bit sad. I mostly only like cooking because I like eating, and I really like eating.

Especially this chili. I really, really, really like eating this taco chili. Like, I was fighting Steve over the leftovers. I almost always make enough food to have leftovers for 2-3 lunch / dinners, and sometimes I make entirely too much and end up trying to guilt Steve into finishing it because I just am soooooo sick of it by the 4th time I’ve eaten it. But not this chili. I was hoarding, calling dibs, hiding it in the back of the fridge, and pulling out every trick I had up my sleeve to keep it allllll to myself.

This is the second part of my series with McCormick. You may remember from my Crockpot Taco Dip that McCormick now has an entire line of seasonings that are certified by the National Foundation for Celiac Awareness. Their gluten-free line includes Gluten-Free Taco Seasoning, Gluten-Free Chili Seasoning, Gluten-Free Brown Gravy and Gluten-Free Turkey Gravy. The best part is, ya know how normally as soon as something is labeled gluten-free the price magically shoots up? Not here! They’re the same price as all of their other seasonings, and they contain no MSG or artificial colors /flavors. I stocked up on the taco seasoning! It’s something I use all the time anyway, and I was so in love with the way these recipes turned out. It’s going to become a staple in my kitchen.

This chili is bold and flavorful, rich and creamy, healthy and loaded with fresh veggies. It’s the kind of weeknight dinner you never get tired of, and something you will feel excited to come home to!

Crockpot Taco Chili

Prep Time: 10 minutes

Cook Time: 6 hours, 15 minutes

Total Time: 6 hours, 30 minutes

Yield: 8 servings

Crockpot Taco Chili

Creamy crockpot taco chili is the perfect, easy, weeknight dinner. Warm and comforting while still healthy and gluten-free. So good you'll be fighting over the leftovers...if there are any!

Ingredients

1 tablespoon olive oil
1 sweet onion, chopped
2 cloves garlic, minced
1 pound extra lean ground beef (93% or higher)
2 x 15 ounce cans fire roasted tomatoes
2 x 15 ounce cans black beans, not drained
1 x 15 ounce can corn, drained
2 bell peppers, chopped (I prefer red or orange)
4 ounces reduced fat cream cheese, room temperature in 1" cubes
1 packet McCormick Gluten-Free Taco Seasoning

For topping:

freshly shredded cheese
fresh cilantro
nonfat plain Greek yogurt

Instructions

Heat olive oil in a large pan over medium heat. Sautee garlic and onion until fragrant, about 3-5 minutes. Add beef and cook until browned, about 10 minutes, stirring constantly.
Add cooked beef mixture, tomatoes, beans, corn, bell peppers, cream cheese, and taco seasoning to your slow cooker. Cook on low for 6 hours, stirring once in between if possible. Once chili is finished, stir together to ensure cream cheese melts fully and combines. Serve topped with shredded cheese, cilantro and Greek yogurt if desired. Leftovers may be refrigerated in an airtight container for up to one week.

http://www.arismenu.com/crockpot-taco-chili/

Other gluten-free seasoning options include Gluten-Free Chili Seasoning, Gluten-Free Turkey Gravy, and Gluten-Free Brown Gravy. For more from McCormick, you can follow them on Facebook, Pinterest and Instagram!

Crockpot Chicken Taco Dip

October 9, 2014 · by Ari · 15 Comments

Rich, creamy and bold chicken taco dip made easily in your slow cooker, topped with melty pepper jack. This dip is so full of flavor, you won’t be able to stay away!

I have a confession. I never make my own taco seasoning / pumpkin pie spice / tomato sauce seasonings / etc. I love to cook, but I am honestly all about convenience, and I’m a busy human who needs for things to be quick and easy when I’m cooking at home. Sometimes I feel like, because I have a food blog, I have to be one of those 100% from scratch type cooks. I just can’t live up to that. I mean, I guess I’m somewhere between that cookie dough that’s not just already made, but already cut for you and someone who churns their own butter.

Something that really surprised me when Steve found out he had a gluten intolerance was just how many things contained gluten. I mean, we’re both pretty lucky in the fact that we’re more gluten-get-grouchy than gluten intolerant (well, he is closer to intolerant, but does okay with cross contamination), but even still, so many of the seasonings that we’d used in the past contained flour–what is that about?? We learned to label check like crazy, even things you wouldn’t imagine, and it’s even more important for our friends with Celiac.

We LOVE that McCormick has some of our favorite seasoning mixes that are certified by the National Foundation for Celiac Awareness and they contain no MSG, artificial colors or flavors. The flavors are bold and spot on, and they make it so easy to turn a boring dinner into a flavorful one! I also love that their gluten-free products are the same price as their regular products. Eating gluten-free can get soooo expensive (hellloooo $5 for a loaf of bread…), and it’s really refreshing to finally have a product that has the same cost.

This dip couldn’t be easier–I just took some chicken breasts, a can of refried beans, a block of cream cheese and the McCormick gluten-free taco seasoning and threw ’em in the crockpot. I added some Greek yogurt after they were done cooking then topped it with pepper jack cheese that I put in the oven on broil until it got all bubbly and dreamy. The taste and the texture were absolutely amazing. I couldn’t stop eating it, and ended up eating dip for dinner. Oh well, I guess there’s worse things. 😉

Crockpot Chicken Taco Dip

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: about 9-10 cups

Crockpot Chicken Taco Dip

Ingredients

1 pound chicken breast
1 x 16 ounce can refried beans (I used fat free)
3 cups salsa
8 ounces reduced fat cream cheese, softened and cut into 1" cubes
2-3 tablespoons McCormick Gluten-Free Taco Seasoning
1/2 cup nonfat plain Greek yogurt
1 cup shredded pepper jack cheese
1 jalapeno, sliced (optional for serving)
corn tortilla chips for serving

Instructions

Place chicken breasts at the bottom of your slow cooker. Cover with beans, salsa, cream cheese and taco seasoning. Cook on low for 4-5 hours, stirring once in between if possible.
Remove chicken and shred. Take about a tablespoon of warm dip and mix into Greek yogurt to temper, then add Greek yogurt and stir to combine.Stir in shredded chicken. Transfer to an oven safe serving dish and top with shredded cheese. Cook on broil until cheese starts to brown and bubble, about 3-4 minutes. Watch carefully to avoid burning.
Top with sliced jalapeno and serve immediately with chips. Leftovers may be refrigerated in an airtight container for 5-7 days.

http://www.arismenu.com/crockpot-chicken-taco-dip/

Cornbread Waffle Tacos {gluten-free}

September 18, 2013 · by Ari · 11 Comments

Yes. The waffle is the shell, get it? Then there’s guac, taco meat, goat cheese, pretty much heaven.

Some of my favorite recipes on this blog weren’t even my idea in the first place. It was Nicole that suggested I make a chicken enchilada dip. And the jalapeno popper hot dogs were way more Heather’s idea than mine. And this taco? It’s a spin off what I remember Heather telling me about something she ordered at a food truck. It’s wayyyy too cool for me to actually come up with the idea on my own.

But, I do have to say I feel pretty awesome for making something that sounded ridiculously indulgent at least masquerade as a healthy meal. Oh, and for making literally this bomb gluten-free waffle. I’m still figuring out gluten-free things in the kitchen (the husband found out he was intolerant a few months ago), but these babies were a total win on the first try!

As we were eating, Steve looked at me and admitted that he real skeptical when I told him what we were having for dinner, but had his mind changed 100%. It’s one of those things that some people hear and think “that sounds weird”, but I hear and think”THAT SOUNDS DELICIOUS!” There are several components, but honestly it’s really easy to make, and I think the entire thing took me about half an hour. I probably spent longer photographing it than I did eating it (#foodbloggerproblems). You can make the guacamole ahead of time (I just make it right at the beginning), prepare it while your meat cooks, or just buy some if that’s easier. You start the meat while the waffle batter rests (so important!!), and then cook the waffles as your meat soaks up the seasoning, and voila! Everything comes together around the same time. I love it when that happens!

Cornbread Waffle Tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Cornbread Waffle Tacos

These cornbread waffle tacos are a unique and delicious play on sweet, savory and spicy flavors all coming together.

Ingredients

For the guacamole:

2 extra large avocados, peeled and pitted
1 lime, zest & juice
small handful fresh cilantro
3 cloves garlic, finely chopped
1/2 jalapeno, finely chopped (remove stems and heat for less heat)
1 tsp cumin
generous pinch each salt and pepper

For the waffles:

1/2 cup corn flour
1/4 cup fine cornmeal
1/4 cup almond meal
1 tsp baking soda
1 egg, lightly beaten
3/4 cup reduced fat buttermilk
1 tbsp melted coconut oil
1 1/2 tbsp honey

For the taco meat:

1/2 sweet onion, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
1/2 tbsp olive oil
20 oz ground turkey breast (or 93% lean ground turkey, or 96% lean ground beef)
3 tbsp taco seasoning (preferably homemade, or at least reduced sodium variety)
pinch cinnamon
1/2-3/4 cup water

For serving:

Freshly crumbled goat cheese (or any cheese you'd like)
Chopped green onions
Hot sauce (optional)

Instructions

To make the guacamole, combine all ingredients in a large bowl. Blend using an immersion blender until smooth. I prefer a smooth guacamole for this recipe, but you may use a fork/spoon and mix together a chunkier one.
To make the waffles, whisk together corn flour, cornmeal, almond meal and baking soda in a large bowl. In a medium bowl, whisk together egg, buttermilk, coconut oil and honey. Very gently, fold wet ingredients into dry until just combined. A few small lumps may remain. Do not over mix. Let rest for 10 minutes.
While your waffle batter rests, heat onion, garlic and bell pepper in olive oil in a large skillet over medium heat until fragrant, about 3 minutes. Add ground turkey and cook until turkey is fully browned. Add taco seasoning and cinnamon. Slowly add water until the meat has reached your desired level of liquid (some will cook out, so add a little more than you'd think). Increase heat to bring liquid to a light boil, then reduce to simmer.
While meat simmers, cook your waffles by adding approx 1/4 cup batter to your waffle maker at a time (more if you have a large waffle maker--eyeball it). Cook until waffles are golden and cooked throughout, about 5 minutes (mine has a light that goes on when they're finished).
Spread cooked waffles with guacamole, then add taco meat and additional toppings. Serve immediately. Leftover waffles, taco meat and guacamole should be stored separately and refrigerated in an airtight container. Guacamole will last about 3 days. Waffles and taco meat will last 5-7 days.

Notes

There are a million things you could also add on top such as plain Greek yogurt, salsa, tomatoes, cilantro, corn, beans, etc.

http://www.arismenu.com/cornbread-waffle-tacos/

10 Minute Taco Salad

April 24, 2013 · by Ari · 13 Comments

You know that go-to outfit that you can always count on when you don’t know what to wear? The one that always looks cute, is super comfortable, and always makes you feel like a million bucks? This salad is like that. Except, I wouldn’t wear it. That would be such a waste of so much deliciousness.

It doesn’t require much explanation. What I can tell you is I have made this more often than any other meal. Ever. I never thought to photograph and post it because it seems so simple and straight forward, but it’s easy to forget that it is those easy and straight forward recipes that I didn’t have back in the day, and those exact recipes that helped me finally be able to lose weight and kick my Taco Bell habit for good.

You can add/subtract whatever you want really. You can use a store bought taco seasoning or make your own, and you can include whichever fresh veggies make your heart happy. I always use romain hearts as the base for crunch, and add cucumber and tomatoes. A lot of times I add chopped carrots, and tons of extra cilantro. Some avocado pieces never hurt, either. Really, there’s no wrong way to make this salad.

Okay, there is ONE wrong way–inside a greasy, deep-fried taco shell. I mean, what is even the point of that thing??? Oh, and also, don’t omit the cinnamon. I know it sounds crazy, but it will take the flavor of your taco salad to the next level. It will become your taco salad secret weapon. Like a ninja. Okay, I’m done.

10 Minute Taco Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Yield: 6 servings

10 Minute Taco Salad

Ridiculously easy, healthy and delicious taco salad. My go-to meal that I continue to make over and over again.

Ingredients

1/2 sweet onion, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
1/2 tbsp olive oil
20 oz ground turkey breast (or 93% lean ground turkey, or 96% lean ground beef)
3 tbsp taco seasoning (preferably homemade, or at least reduced sodium variety)
pinch cinnamon
1/2-3/4 cup water
16 oz can black beans, drained and rinsed
2 romain hearts, chopped
1 cup cherry tomatoes, halved
1 large or 2 persian cucumbers, sliced

Optional Toppings:

Reduced fat cheddar cheese
Nonfat plain Greek yogurt
Fresh cilantro
Sliced avocado
Salsa

Instructions

Heat onion, garlic and bell pepper in olive oil in a large skillet over medium heat until fragrant, about 3 minutes. Add ground turkey and cook until turkey is fully browned. Add taco seasoning and cinnamon. Slowly add water until the meat has reached your desired level of liquid (some will cook out, so add a little more than you'd think). Increase heat to bring liquid to a light boil, then reduce to simmer.
Meanwhile, heat beans in a small sauce pan over medium heat until fully warmed.
Place chopped romain in large serving bowls. Layer with cooked meat, beans and fresh veggies. Add any desired toppings.

http://www.arismenu.com/10-minute-taco-salad/

Taco Mac & Cheese {like DIY Hamburger Helper}

February 20, 2013 · by Ari · 8 Comments

Have we ever talked about how I went from a fast food diet to Ari’s Menu? I could hardly boil water. My dad can’t even make spaghetti or boxes of Kraft mac & cheese. I grew up constantly eating out, and spent the first few years of college making grilled cheese sandwiches, heating up ramen noodles, and in the Jack in the Box drive through.

When I moved home from Idaho, I had sparked an interest in cooking. I graduated to Hamburger Helper. It’s funny now, but I loved the stuff. I would swap out my ground turkey, and for me, that was “healthy cooking”. I guess I’ve come a long way in the last few years. 🙂 Just ask my mother in law about the time I tried to make gravy….

When the thought occurred to make taco mac & cheese, I didn’t realize that it was so similar to the Hamburger Helper I started out on, but it is similar–just a whole lot better. Real foods, tons of lean protein, and whole grains. Plus, it’s so simple that there is really no reason to cook from a box ever again!

I made this for Steve and Jason to rave reviews. I’m pretty sure Jason ate 3 bowls. Then I gave Steve’s mom the leftovers when she came over for lunch, and she’s been asking when I’m going to post the recipe ever since. 🙂

All of the flavors of macaroni and cheese mixed with bold spicy taco seasonings topped with creamy avocado for the perfect final touch. I loved this dinner so much I made it again not even a week later! That is unheard of for me.

My favorite thing about this dish is it really represents everything I feel like this blog stands for–simple comfort food made healthy. That’s the whole reason I started cooking–I didn’t want to give up foods like tacos and mac & cheese. 🙂

Taco Mac & Cheese

yield 6-8 servings

1-2 tsp olive oil
1 medium onion, chopped
2 bell red, yellow, or orange bell peppers
3 cloves garlic, finely chopped
1 lb lean ground turkey or beef (I used 99% ground turkey breast)
salt and pepper
8 oz whole grain macaroni (whole wheat, brown rice, quinoa….whatever works for you)
4 oz reduced fat cream cheese
3/4 cup unsweetened almond milk
1 cup nonfat plain Greek yogurt
3 tbsp taco seasoning
1 tbsp lime juice
couple dashes hot sauce
2/3 cup shredded reduced fat sharp cheddar cheese
sliced avocado and chopped cilantro for serving

Directions:

In a large pan over medium heat, saute onion, bell peppers, and garlic until tender, about 10 minutes. Add turkey and season with salt and pepper (about a pinch of each). Cook until turkey is browned, then remove from heat.
In a medium pot, cook macaroni according to package instructions.
Meanwhile, in a large pot, whisk together cream cheese and almond milk over medium-low heat until combined. Whisk in greek yogurt, taco seasoning, lime juice, and hot sauce. Stir in cheddar cheese until melted and combined.
Stir turkey and veggies into sauce, then stir in cooked and drained pasta.
Top with sliced avocado and fresh chopped cilantro.

Crockpot Taco Chili

Crockpot Chicken Taco Dip

Cornbread Waffle Tacos {gluten-free}

10 Minute Taco Salad

Taco Mac & Cheese {like DIY Hamburger Helper}

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