It's finally light enough outside to get some descent pictures after I cook dinner. Yet another reason I love this time of year! It's also a busy time of year when you want to be outside instead of at the grocery story or inside cooking in the kitchen. Sometimes it's nice to have a recipe that requires a few ingredients you already have on hand. I had frozen chicken breasts, tortilla shells and a little leftover homemade Ranch dressing. After an internet search for some inspiration, I threw everything together and made these Chicken Ranch Tacos. CHICKEN RANCH TACOS 3 cups cooked chicken, shredded 1 packet taco seasoning 1/2 cup Ranch dressing taco shells optional taco toppings I threw four boneless chicken breasts into the crockpot and let them cook all afternoon until cooked through. (You could also shred a rotisserie chicken from the store.) After the chicken cooled a bit, I shredded the meat and placed it into a large skillet. I sprinkled the dry taco seasoning over the shredded meat, stirred it a bit and let it cook on medium for about 6 minutes so the powder stuck to the chicken. Then I added the Ranch dressing, stirred again and let cook about 3 more minutes. That's it! I learned from a friend that you don't have to buy the pre-made taco shells. Just heat your oven to 375 degrees and place individual flour or corn tortillas over two of the rungs in your oven. Let them cook until crisp and you have awesome deep dish taco shells. Top your tacos with your desired toppings and add a little more Ranch dressing to the finished taco. (We aren't very daring so our tacos are pretty plain but still good!) With very little effort I cleaned out the fridge and made a delicious dinner for the family.


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