Home Chicken Three-Chili Chicken Tacos

Three-Chili Chicken Tacos

by Laura

This year I have been trying to make some meals with ground chicken.  I adapted this taco recipe from one I found in my recent issue of Simple and Delicious.  The original called for ground turkey so you could use that as well.  I also changed out a few of the ingredients, including using ginger ale in place of beer.  Then, I also altered some of the amounts of ingredients to suit my tastes a little more.
It turned out really well and was loved by the whole family.  My daughter even ate this in a tortilla for the first time.  Usually when we have tacos she just forgoes the tortilla and puts the meat and taco toppings in a bowl.  My husband thought the tacos meat tasted similar to a sloppy joe filling.
Be sure to check out my giveaway page today too.  I have a giveaway going on from Yoplait.

Three-Chili Chicken Tacos

  • 1 pound ground chicken (I used Gold and Plump 90/10)
  • 1/2 medium onion, chopped
  • 1/3 cup roasted red pepper
  • 1/3 cup ginger ale
  • 1/2 cup chili sauce
  • 1/2 can (4 ounces) chopped green chilies
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 taco shells, warmed (corn or fajita sized flour shells)
  • 1-1/4 cups shredded lettuce
  • 2/3 cup shredded cheddar cheese
  • sour cream
  1. In a large skillet, cook the turkey and onion over medium heat until meat is no longer pink; drain.
  2. Stir in the roasted red pepper, ginger ale, chili sauce, chilies, chili powder, Worcestershire sauce, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
  3. Spoon chicken mixture into taco shells; top with lettuce, cheese, and a spoonful of sour cream. Yield: 5 servings.

***Chili sauce is like a ketchup with kick.  It is usually found on the top shelf of the grocery store with the ketchup.  You can buy the roasted red pepper in a jar at the store also near the ketchup and pickles.  You can also roast your own peppers to keep on hand.  or you can substitute fresh red pepper, just add it in in step #1 along with the onion.

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