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Easy Tex-Mex Chicken Tacos
Easy Tex-Mex Chicken Tacos
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Tex-Mex chicken tacos: Corn tortillas stuffed with seasoned chicken, yellow rice, and black beans.
Ingredients:
  • 4 cups water
  • 1 (16 ounce) package yellow rice
  • 5 tablespoons olive oil, divided
  • 1 pound boneless chicken, cut into 3/4-inch cubes
  • 1 (1 ounce) package chicken taco seasoning mix
  • 1 (16 ounce) can black beans, rinsed and drained
  • 1.5 cups shredded Mexican cheese blend
  • 1 (4 ounce) can sliced olives
  • 1 jalapeno pepper, seeded and minced
  • 12 corn tortillas
  • 1 tablespoon bacon grease
Instructions:
  • Heat olive oil in a saucepan over medium heat; add rice and stir. Pour in boiling water until rice is submerged. Cover and simmer for 20 to 25 minutes until rice is tender.
  • In a skillet over medium heat, sauté chicken and taco seasoning mix in 1 tablespoon olive oil until chicken is cooked through, about 5-10 minutes. Stir in rice, black beans, Mexican cheese blend, olives, and jalapeno pepper; continue cooking and stirring until heated through, about 5 minutes.
  • In a hot skillet, quickly warm tortillas for 1 to 2 minutes each until soft and pliable.
  • Stuff each tortilla generously with a flavorful 1/2 cup of the delicious chicken-rice mixture, then neatly fold the tortilla over the scrumptious filling.
  • In a skillet over medium heat, sizzle the tortillas in bacon grease until they are golden and crispy, about 2-3 minutes on each side.

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