Chicken Taco Meat

A taco is a traditional Mexican dish made out of a corn or wheat tortilla collapsed or moved around a filling. A taco might be made with a mixture of fillings, including meat, pork, chicken, fish, vegetables and cheese, taking into account incredible flexibility and assortment. A taco is by and large consumed without utensils and is frequently joined by embellishments, for example, salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce.

Chicken Taco Meat is quick and simple, even from solidified, and this taco meat might be used for tacos, taco vegetables, chicken burritos, and significantly more.This is a go-to meal starter, when neglected to anticipate dinner, you can serve this as one of those dinners before. Use the chicken bosom tenderloins, place them in the skillet solidified, cover and turn the eye on truly low to give them a chance to speedy defrost. Use the measure of flavoring and water your taco flavoring calls for one pound of meat, on the off chance that you like your meat spicier include all the more flavoring (change the water as needs be) or include a second jar of can of diced green bean stews. 

Basic Information:

Prep Time : 10 minutes

Cook Time: 20 minutes

Total Servings: 6 people

Ingredients:

1. 18 ounces of boneless skinless chicken breasts

2. Water 

3. 1/4 cup taco seasoning

4. 1 can or Rotel original diced tomatoes and green chilies

Preparations:

1. First place the chicken in a medium pan, sprinkle with a percentage of the taco flavoring.

2. Cook on medium until the chicken is cooked through, blending every so often.

3. As of right now you can expel the chicken from the pot and either chop it up or shred it with two forks (or attempt this with utilizing a stir fry style wooden spoon, “chop" the chicken straightforwardly in the dish).

4. Include the remaining elements and cook after the taco flavoring bearings.

5. Finally serve in taco shells or tortillas or on a salad.