Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Heat a medium sauté pan over medium heat. Add
Extra-Virgin Olive Oil (1 tsp)
and
Ground Chicken (12 oz)
.
3.
Cook the chicken, breaking it apart with a spoon until it is just cooked through.
4.
Add
Natural Ketchup (4 oz)
,
Chicken Base (1 pckg)
,
Mexican Seasoning (1 tsp)
,
Simply Organic Garlic Powder (1/2 tsp)
, and
Chili Powder (1/4 tsp)
and cook for three additional minutes until the chicken is fully cooked. Remove from heat.
5.
Mince
Shallots (2)
and place half in a medium bowl for the salsa and the other half in a small saucepan for the rice.
6.
Heat saucepan over high heat with
Extra-Virgin Olive Oil (1 Tbsp)
and sauté shallot until translucent.
7.
Add
Basmati Rice (4 oz)
and
Ground Turmeric (1/4 tsp)
and stir. Bring to a boil.
8.
Reduce heat and simmer, covered. Cook for ten minutes or until rice is tender.
9.
Remove rice from heat, fluff rice and keep covered until plating.
10.
Meanwhile, slice
Red Bell Pepper (1/2)
in half and remove the stem, seeds, and inner pith. Slice lengthwise into quarter inch pieces and then slice again to create quarter inch square pieces. Add to bowl with shallot.
11.
Remove core, seeds, and stem from
Jalapeño Pepper (1)
. Use desired amount depending on heat of the pepper and mice into small pieces. Add to bowl with shallot and bell pepper.
12.
Remove leaves from
Fresh Cilantro (0.5 oz)
and discard stems. Roughly chop the leaves and add to bowl.
13.
Slice corn kernels off
Corn (1 ear)
.
14.
Heat a small saute pan over medium heat with
Extra-Virgin Olive Oil (1 tsp)
. Add corn kernels and cook until golden brown.
15.
Gently fold in the jalapeno, shallots, cilantro, and red pepper and cook for two minutes.
16.
Juice one of the
Lime (1)
directly into the pan, and add
Salt (1/4 tsp)
and
Ground Black Pepper (to taste)
. Stir to combine.
17.
Lightly spray a sheet pan with nonstick spray. Place two small
Small Corn Tortillas (2)
on the pan next to one another. Layer each tortilla in this order from the bottom up: a quarter of the
Refried Black Beans (1 lb)
, cooked chicken, corn salsa,
Shredded Jack and Cheddar Cheese (3 oz)
.
18.
Repeat layers two more times with the remaining
Small Corn Tortillas (2)
. Bake for fifteen minutes or until golden brown.
19.
Meanwhile, thinly slice green part of
Scallions (1 bunch)
at an angle and set aside.
20.
Cut the
Avocado (1)
in half and remove the pit. Use your knife's tip to score avocado flesh without piercing the skin, making squares. Scoop out squares with a spoon.
21.
Toss avocado into the rice and juice the remaining
Lime (1)
into the rice.
22.
Place rice toward the side of the plate and place taco pie directly in the center. Garnish with
Sour Cream (1 pckg)
and sliced green onions for each taco pie.
