Chicken burrito or Taco Bowls
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This recipe is a perfect fit for OAMC (freezer meals) enthusiasts. It's a breeze to prepare—simply wrap the delicious mixture in tortillas, individually package them, and stow them away in a convenient 5-gallon freezer bag for future enjoyment.
Instant Pot Taco Bowls are not just easy; they're downright sensational. While I've used chicken in this rendition, feel free to introduce beef for a delightful variation. From start to finish, it's a mere 30-minute affair, making it an ideal choice for busy households. Plus, it's a kid-friendly favorite that's sure to earn rave reviews.
The beauty of this dish lies in its limitless topping possibilities. Whether you prefer the classic combination of sour cream, lettuce, and avocado or wish to get creative, the sky's the limit. Serve it up in a tortilla for a handheld delight or present it in a bowl with a side of chips—the result is undeniably amazing either way, and the best part? It's 100% Kid-Friendly!~
You Will Need
Servings: 4-6
Ingredients:
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4 large chicken thighs (or 1 pound ground hamburger)
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2 cups chicken broth
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2 packages of taco seasoning
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1 (15 oz) can Margaret Holmes Seasoned Pinto Beans (Drained but not rinsed)
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1 (4 oz) can Green Chilies Mild (drained)
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1/2 cup salsa (Pace)
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1 can corn (drained)
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1 1/2 cups rice
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1 tsp onion powder
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1 tsp garlic salt
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1 tsp salt
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1 tsp pepper
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1 heaping TBSP cilantro
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1 1/2 cups Fiesta cheese (divided)
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Optional: 2 TBSP chopped jalapeños for added spice
Chicken Taco Bowl/burrito Toppings:
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Lettuce
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Onions
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Sour cream
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Avocado
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Plain Greek yogurt
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Fresh chopped cilantro
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Great For Meal Prep: OAMC, Freezer, Bulk, Batch, Make-Ahead, and More!
To turn this Tex-Mex Chicken Taco Bowl into a freezer meal, prepare the recipe as directed up to the point just before serving. Allow the mixture to cool completely. Next, portion the cooled Tex-Mex mixture into individual servings and wrap each portion tightly in tortillas. Then, wrap each filled tortilla separately in plastic wrap or aluminum foil to prevent freezer burn. Finally, place these wrapped taco portions into a large, resealable 5-gallon freezer bag, ensuring they are well-sealed. Label the bag with the date and contents, and store it in the freezer. When ready to enjoy, simply thaw a wrapped portion in the refrigerator overnight and reheat it in the microwave or oven for a quick and convenient Tex-Mex meal.
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How do you make Instant Pot
Tex-Mex Chicken Taco Bowl?
Cook the Chicken:
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If using frozen chicken thighs, place them in your Instant Pot with 1 1/2 cups of water. Secure the lid, set the Instant Pot to the sealing position, and pressure cook on high for 25 minutes with an instant release. Once done, remove the chicken thighs, discard the skin, and shred the meat, leaving the pieces larger. Reserve 2 cups of the chicken broth from the Instant Pot (strain and save the rest for later use, freezing if desired).
Prepare the Tex-Mex Mixture:
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Place the shredded chicken back into the Instant Pot along with the reserved chicken broth.
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Add one package of taco seasoning, drained seasoned pinto beans, drained green chilies, salsa, drained corn, onion powder, garlic salt, salt, pepper, cilantro, and rice (add rice last).
Pressure Cook:
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Secure the Instant Pot lid, ensuring it's set to the sealing position. Press the manual (or pressure cook) button and set the timer for 10 minutes. You can also use the rice setting if available.
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When the cooking cycle is complete, perform an instant release of pressure.
Final Touches:
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Carefully open the Instant Pot lid and fluff the cooked rice and chicken mixture with a fork. Stir in one cup of Fiesta cheese until it's well combined.
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Sprinkle the remaining 1/2 cup of Fiesta cheese on top of the mixture.
Serve Your Tex-Mex Chicken Taco Bowl:
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You can serve this Tex-Mex delight in a bowl, topped with your choice of lettuce, onions, sour cream, avocado, Greek yogurt, and fresh chopped cilantro.
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Alternatively, you can enjoy it as a burrito filling, wrapped in tortillas with your favorite toppings.
Enjoy your quick and easy Instant Pot Tex-Mex Chicken Taco Bowl – a delicious and satisfying meal!
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How do you make Stove Top
Tex-Mex Chicken Taco Bowl?
Cook the Protein:
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If using chicken thighs, season them with one package of taco seasoning. In a large skillet, cook the chicken thighs until they are fully cooked and no longer pink in the center. Remove them from the skillet, shred the chicken using forks, and set it aside.
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If using ground hamburger, cook it in a skillet until it's browned and fully cooked. Drain any excess fat and set it aside.
Prepare the Tex-Mex Mixture:
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In the same skillet, add the drained pinto beans, drained green chilies, salsa, drained corn, onion powder, garlic salt, salt, pepper, cilantro, and rice. If you want to make it spicy, add the chopped jalapeños at this stage.
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Pour in the chicken broth and stir everything together.
Simmer on Stovetop:
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Cover the skillet with a lid and simmer the mixture over medium heat. Cook for about 15-20 minutes, or until the rice is tender and has absorbed the liquid, stirring occasionally to prevent sticking. If needed, add a bit more chicken broth or water if the mixture becomes too dry.
Final Touches:
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Once the rice is cooked and the mixture is heated through, stir in one cup of Fiesta cheese until it's melted and well combined.
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Sprinkle the remaining 1/2 cup of Fiesta cheese on top.
Serve Your Tex-Mex Chicken Taco Bowl:
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You can serve this Tex-Mex delight in a bowl, topped with your choice of lettuce, onions, sour cream, avocado, Greek yogurt, and fresh chopped cilantro.
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Alternatively, you can enjoy it as a burrito filling, wrapped in tortillas with your favorite toppings.
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Enjoy your family-friendly homemade stovetop Tex-Mex Chicken Taco Bowl!
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Variations of Tex-Mex Chicken Taco Bowl?
Chili Con Queso Bowl:
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Make it extra cheesy by adding a velvety cheese sauce on top.
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Serve with tortilla chips for dipping.
BBQ Tex-Mex Bowl:
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Instead of taco seasoning, season the meat with your favorite BBQ rub.
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Top with BBQ sauce and coleslaw for a BBQ twist.
Creamy Tex-Mex Bowl:
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Create a creamy Tex-Mex bowl by adding a dollop of sour cream or Greek yogurt.
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Drizzle with a creamy cilantro-lime dressing for extra flavor.
Tex-Mex Fajita Bowl:
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Marinate thinly sliced chicken or beef in fajita seasoning and stir-fry with bell peppers and onions.
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Serve the Tex-Mex mixture with rice and top with salsa and guacamole.
Tex-Mex Breakfast Bowl:
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Turn it into a hearty breakfast by serving it with scrambled eggs and a sprinkle of crumbled breakfast sausage or chorizo.
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Add diced tomatoes and sautéed onions for extra breakfast flair.
Taco Salad Bowl:
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Serve the Tex-Mex mixture over a bed of fresh lettuce and top with crushed tortilla chips for a taco salad variation.
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Drizzle with your favorite salad dressing.
Chipotle-Inspired Bowl:
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Create a smoky Chipotle-inspired bowl by adding chipotle chili powder and adobo sauce for a spicy, smoky kick.
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Top with chopped cilantro and lime wedges.
Crispy Tex-Mex Chimichanga Bowl:
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Roll the Tex-Mex mixture in flour tortillas and deep-fry them to make chimichangas.
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Serve the chimichangas over a bed of rice and top with enchilada sauce and melted cheese.
Feel free to mix and match ingredients and seasonings to create your own unique Tex-Mex bowl variation based on your taste preferences and available ingredients. Enjoy experimenting!