Chicken Taco Meat Recipe

My go-to chicken taco meat recipe using ground chicken is perfect for tacos, salads, burritos, and more. Freezer-friendly up to 3 months!

Course Dinner, Lunch, Meal Prep

Cuisine Mexican

Keyword chicken taco meat recipe, chicken taco salad, ground chicken taco meat, healthy chicken tacos

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 222kcal

Author Kelli Shallal MPH RD

Equipment

large non-stick skillet with lid
strainer

Ingredients

1 tablespoon avocado oil
1 yellow onion diced
1 jalapeno, deseeded, deveined diced
1 lb ground chicken
¼ cup taco seasoning
1 can diced tomatoes
1 can black beans
½ lime juiced

Instructions

Saute onions and jalapeno in oil on medium in a large non-stick skillet until translucent and tender, about 3-5 minutes.
1 tablespoon avocado oil , 1 yellow onion , 1 jalapeno, deseeded, deveined
Add chicken and taco seasoning, cook for 8-10 minutes, until chicken is cooked through.
1 lb ground chicken , ¼ cup taco seasoning
Add diced tomatoes in and ¼ cup water. Stir well. Place the lid on and let simmer for at least 5 minutes. If meat sticks to the bottom of the pan, add more water.
1 can diced tomatoes
Rinse and drain black beans, stir into the meat and serve! Alternatively, you can keep the beans separate.
1 can black beans
Finish with a sprits of lime juice! About a teaspoon of lime juice or the juice of half of a lime.

Notes

*You can use 1 -1.5lbs ground chicken. I get the 1.5lb roll through ButcherBox, so that's usually how much I use!

*To freeze, let the mixture cool completely then place in a gallon size freezer bag for up to 3 months. Defrost under refrigeration and reheat in the microwave or on the skillet.

Nutrition