Buffalo Chicken Tacos.

Living in a household where “spicy” and “hot” are frowned upon and my husband’s nose turns up I’ve steered away from most things that could possibly fit into that category.  Peppers – only allowed to use them for salsa and don’t ask my husband if he wants to try the salsa.  He doesn’t.  Tacos?  Better not.  Chili powder?  Just a sprinkle, please.  In his words: “make it blah.” 

While I don’t make it blah, I often add spice once the food is on my plate or take advantage of potlucks and bringing a dish to pass to dinner parties.  At the same time I’ve slowly been adding more heat to some of my “spicy” recipes.  First batch of Buffalo Chicken Dip – fairly tame.  The husband ate it.  The second batch.  Not so much.  Taco Chicken Chili?  Gets spicier each time!  The more spice I eat, the more I want to eat.  That being the case, I finally decided to try a recipe a friend had passed along several months ago: buffalo chicken tacos.

Too bad I didn’t know what I had been missing all this time.  These things are awesome!!  (And it case you were worried about said non-spice eating husband – he ate leftovers from the fridge and was just as pleased with his meal).

Buffalo Chicken Tacos.

(Recipe Adapted from Corey)

4 chicken breasts

½ cup hot sauce

2 tablespoons Tastefully Simple Garlic Garlic (or other garlic powder)

2 tablespoons white vinegar

2 tablespoons butter

Place all ingredients in a slower cooker.  Cook on low for 6-7 hours – shredding the chicken as it cooks.  Create tacos with chicken, lettuce, shredded cheddar, and a squirt of ranch.  Add any other taco toppings you desire and you’ll have yourself a tasty lunch or dinner!

Do not waste months keeping this recipe on the back burner.  It's worthy of today's lunch or supper.  Speaking of which...I think it's time for me to make it again...

Taco Chicken Chili.

Guest Post from Michelle B:
The holiday season means family, friends, food.....and football!  I love to make Taco Chicken Chili for a football party and there is no bigger game this weekend than the Rose Bowl!  I am so excited to watch Bucky bring home a Rose Bowl win!  And speaking of winners--this recipe is one.  The best thing about it, other than it is super yummy, is that it is healthy!!  A serving is around 200 calories.  Serving it on New Years Day won't wipe out anyone's New Years Resolutions on day one.  This recipe makes a crock-pot full so there is plenty to go around.  You will score big when you bring this to your next football party!

Taco Chicken Chili

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes 
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breast
• chili peppers, chopped (optional)

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover.Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.  Top with real WISCONSIN cheese and sour cream (adds calories, but is so yummy!!)

Eight Layer Tortilla Bake.

8 Layer Tortilla Bake



Back in June, I brought this recipe to you without pictures. I made it again last night with a few changes and thought I'd share the visual with you. This is truly a very EASY recipe and really delicious. To get the recipe: Click here!

The changes I made with this one is that I added a can of green chilies to the black beans and refried beans and also two layers of taco seasoned ground beef.

Chicken and Black Bean Enchiladas

My favorite food, hands down, is Mexican. Poor Lucas, whenever we go out to eat, my first suggestion is always Mexican (Lucas' is Chinese) and again, when I go to visit him in EC, we usually make something Mexican at least once during the weekend.
I absolutely love playing around with entrees that I've either had, seen or simply heard of. So, this past (Thanksgiving) weekend, everyone was sick of turkey, so they agreed to let me make this recipe that came together in my head:



Chicken and Black Bean Enchiladas

2 - 3 chicken breasts, cooked and shredded (salt and pepper)
2 Tablespoons diced jalapeno peppers (or one small can green chilies)
3/4 cup salsa
1 can seasoned black beans (drained and lightly rinsed)
8 - 10 flour tortilla shells
1 large can enchilada sauce
1 - 2 cups shredded cheese


Use cooking spray to coat 9x13 glass baking dish. Preheat oven to 375. Cook and shred chicken breasts (this is easiest using two forks). Add peppers, salsa and black beans. Fill tortilla with chicken mixture and roll, placing seam side down in baking dish. Fill as many tortillas as fit in one layer in dish. Pour enchilada sauce over and sprinkle with shredded cheese. Bake for 20 - 30 minutes or until bubbly and lightly browned.


Serve with toppings of your choice. Ideas: shredded lettuce, black olives, sour cream, etc.

This recipe is SUPER easy to make and really tasty! If you like Mexican food as much as I do (or, even if you don't), you will like this recipe. Enjoy!

8 Layer Tortilla Bake

This is a meatless Mexican dish that I made for a dinner group. Everyone complimented me on how good it was, so I don't think it will let you down either. Anything with numerous layers always frightens me a little, but trust me-- this so SO easy! :)


8 Layer Tortilla Bake

8 flour tortillas, burrito size (corn tortillas could also be used)
2 cans refried beans
1 can black beans
2 cups salsa, divided
1/4 tsp. garlic powder
1 tomato, diced
1/2 cup cilantro, chopped
3 cups shredded cheese, any variety, I used mozzarella, cheddar and a Mexican cheese blend
** feel free to use more or less cheese, I didn't measure mine, so this is only an approximation of what I used**

Combine 1 cup salsa, 2 cans refried beans and garlic powder. Separately (from refried bean mixture) mix black beans, remaining salsa, diced tomato and chopped cilantro.

Use cooking spray to coat a pizza pan (or large cookie sheet, anything large enough to allow the tortilla to lay flat). Place first tortilla on pan and top with enough refried bean mixture to cover; top with cheese. Place second tortilla on top. Cover with enough black bean mixture to cover and top again with cheese. Continue layering like previous two layers until you reach the eigth tortilla. On the eight tortilla, spread the last of the refried bean mixture, top with cheese and loosely cover with tin foil.

Bake at 400 degrees for 40 minutes. Serve with additional salsa and sour cream along with any other toppings of your choice. I served it with lettuce, black olives and extra tomatoes also.

I had to laugh when Lucas (my boyfriend) said, "it was really good, but it would have been better with some meat!" I laughed because it was something my dad would definitely say. So, next time I make it... I might just try adding some meat... I think it would be good with ground beef, seasoned steak or chicken. And, hopefully next time I can take a picture before it disappears!