Oven baked fajitas in the Instant pot

8 frozen chicken breasts
1 can rotel
1 medium onion sliced

Prep all spices:

2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt

Add half of the spices to the chicken mixture.  
Turn on IP and hit Poultry 10 minutes. 

After it is done, add the peppers and extra seasoning and put lid back on.  Let it sit for a few minutes.  (I put the peppers in for 1 minute and it turned them to mush.  It is an experiment to only put it back in the pot.  I'll let you know how it turns out.

1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Eat on tortillas with sour cream and cheese.  We even added extra salsa.

Street tacos

INGREDIENTS

• 6 Small Corn Tortillas
• 3 Grilled Chicken Breasts, shredded (we LOVE Tyson?s grilled and ready chicken!)
• 1 Tablespoon Olive oil
• 1 teaspoon Cumin
• 1 1/2 teaspoons Chili Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 Roma Tomatoes (diced)
• 1/2 Yellow Onion (diced)
• 1/2 Cup Cilantro (chopped)
• 1/4 Cup Feta Cheese
• 1 Lime
• Ranch Dressing for topping

INSTRUCTIONS

1. In a pan over medium heat, combine olive oil, shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.
2. In a separate bowl, gently toss together chopped onion, diced tomatoes, and cilantro.
3. To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and feta cheese.
4. Squeeze lime juice over taco and top with ranch dressing if desired.
5. Serve and enjoy!

Six sisters

Spanish Rice

nstant Pot Spanish Rice

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Here's a super fast and easy Instant Pot Spanish Rice that can be made in a jiffy in your Pressure Cooker.  Make any night ... a tasty Mexican Dinner night!

Course: Side Dish

Cuisine: Mexican

Author: Chuck Underwood

Ingredients

• 1/2 small Onion
• 1/2 small Red Bell Pepper
• 1 1/2 cups White Rice
• 2 cups chicken or beef Broth low sodium
• 1/2 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1 cup Salsa

Instructions

1. Chop 1/2 small Onion and 1/2 Red Bell Pepper and add to your IP
2. Add just enough chicken/beef Broth to bottom of pan to prevent sticking and using the SAUTE mode, LESS setting.... sauté the veggies until soft.  

   (Use the + or - buttons to adjust the heat settings, LESS, NORMAL, MORE)
3. Add 2 cups of Broth and the spices and stir to combine. 
4. Rinse your rice well until the water runs clear, than add to your IP.  

   Stir to combine. 
5. Add 1 cup of your favorite Salsa to the center of the pot and DO NOT STIR.  

   Tomatoes scorch easily and we want to prevent them from sitting on the bottom or sides of the pot. 
6. Attach lid, make sure vent is turned to SEALING, and cook on MANUAL mode, LOW PRESSURE, for 10 minutes. 
7. Allow to depressurize before removing lid.
8. Fluff rice with fork and serve. 

Whitney Bond's Slow Cooker Beef Barbacoa Tacos

Last October, Livi and I made Greek Tacos.  They were fantastic.  Planning my meal plan this week I went back to that blog ...and stumbled on these tacos.  They.are.delicious!!  All the kids raved and I have to admit, I can pat myself on the back.  Original Recipe found here, but I did make some changes.

Slow Cooked Beef Barbacoa

Photo courtesy of:  

1 large white onion, diced

4 garlic cloves, diced

2 tsp. fresh oregano **I use a few dashes of dried oregano

_______________________________________________
1 tsp. salt

1 tsp. black pepper

1 TB. Chipotle chili powder
1 TB cumin

1/4 tsp. ground cloves
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2-3 lbs. beef chuck roast

1/4 c. lime juice

1/4 c. apple cider vinegar

2 C beef broth

1/4 c. cilantro, chopped

3 bay leaves **I forgot
12 corn tortillas

Optional Toppings:

avocado (diced)

jalapenos (sliced)
cilantro (chopped)

INSTRUCTIONS:

1. Place the onion, garlic and oregano in the bottom of the crock-pot.
2. Combine the salt, pepper, chipotle powder, cumin and ground cloves in a small bowl.
3. Rub the mixture on the beef and place in the crock-pot.
4.  In another medium bowl, combine the lime juice, apple cider vinegar, beef broth and cilantro.
5. Pour this mixture over the beef, then add the bay leaves to the crock-pot.
6. Cover and cook on high for 6-8 hours (my crock-pot cooks high, so I put at 8 hours, but it is usually done by 6)

7.  Remove bay leaves and shred the beef

8.  Place in tortillas and add topping of choice.