Yield: 4
Heather Sinyard
00:10
Prep
00:25
Cook
00:35
Total Time
Ingredients & Directions
Directions
Ground Chicken Taco Bake
1 teaspoon
Olive oil*
1 lb
Springer Mountain Farms Ground Chicken
1
Small onion, small dice
1 ear
Fresh corn, cut from cob (or substitute with 1 drained can of corn)
1 can
Black beans, drained and rinsed
2 tablespoons
Taco seasoning
1 cup
Salsa or taco sauce
1 small container
Greek yogurt* (approx. 5 oz.)
1 tablespoon
Cilantro, minced
1 tablespoon
Lime juice
1 1/2 cups
Low-fat shredded cheddar cheese or Mexican/Taco blend of shredded cheese*
1/2 cup
Diced fresh tomato, seeds removed
1/4 cup
Green onions, chopped
- Preheat oven to 350ºF.
- Heat olive oil in a non-stick pan over medium high heat. Add ground chicken and cook until almost cooked through. Add chopped onions and sauté for a few minutes or until translucent. Add taco seasoning and stir, cooking for a few minutes to help release the flavors in the taco seasoning. Add beans, corn and salsa and stir until mixed. Remove from heat.
- Mix yogurt mixture and 1/2 cup shredded cheese to the warm chicken mixture. Spray casserole dish with non-stick cooking spray and add chicken mixture.
- Sprinkle the remaining shredded cheese over the top of the chicken mixture.
- Bake at 350ºF for about 15 minutes. Top with chopped tomatoes and green onions. Serve over shredded lettuce or tortilla chips, or with lettuce wraps or warm tortillas.
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Ground Chicken Taco Bake
Heather Sinyard
Yield: 4
00:10
Prep
00:25
Cook
00:35 Total Time
Ingredients
Directions
Ground Chicken Taco Bake
1 teaspoon
Olive oil*
1 lb
Springer Mountain Farms Ground Chicken
1
Small onion, small dice
1 ear
Fresh corn, cut from cob (or substitute with 1 drained can of corn)
1 can
Black beans, drained and rinsed
2 tablespoons
Taco seasoning
1 cup
Salsa or taco sauce
1 small container
Greek yogurt* (approx. 5 oz.)
1 tablespoon
Cilantro, minced
1 tablespoon
Lime juice
1 1/2 cups
Low-fat shredded cheddar cheese or Mexican/Taco blend of shredded cheese*
1/2 cup
Diced fresh tomato, seeds removed
1/4 cup
Green onions, chopped
- Preheat oven to 350ºF.
- Heat olive oil in a non-stick pan over medium high heat. Add ground chicken and cook until almost cooked through. Add chopped onions and sauté for a few minutes or until translucent. Add taco seasoning and stir, cooking for a few minutes to help release the flavors in the taco seasoning. Add beans, corn and salsa and stir until mixed. Remove from heat.
- Mix yogurt mixture and 1/2 cup shredded cheese to the warm chicken mixture. Spray casserole dish with non-stick cooking spray and add chicken mixture.
- Sprinkle the remaining shredded cheese over the top of the chicken mixture.
- Bake at 350ºF for about 15 minutes. Top with chopped tomatoes and green onions. Serve over shredded lettuce or tortilla chips, or with lettuce wraps or warm tortillas.
