Homemade Organic Chicken Taco Bake

Here’s What You’ll Need:

• 1 pint Homemade Organic Red Enchilada Sauce or Homemade Organic Enchilada Sauce with Chipotle
• 9 six-inch Homemade Organic Flour Tortillas or Homemade Organic Whole Wheat Tortillas
• 1 cup shredded Homemade Organic Chicken Roast
• 2/3 cup prepared Homemade Organic Tex-Mex Kidney or Pinto Beans
• 1/4 cup minced Homemade Organic Pickled Jalapenos, optional
• 1/2 cup organic bell pepper, diced
• 1/2 cup frozen organic corn
• 3 cloves organic garlic, minced
• 1/2 cup organic yellow onion, diced
• 1 cup organic tomato, diced
• 1 tsp. plus 1 Tbsp. home rendered lard, divided
• 1 cup organic cheddar cheese, or organic pepper jack cheese, shredded
• 1 tsp. Real Salt

Here’s How I do it:

1. Preheat your oven to 350° Fahrenheit.
2. Grease your pie plate with 1 tsp. lard, making sure to get all of the sides as well as the bottom thoroughly coated.
3. Add 1 Tbsp. lard to a medium sized skillet over medium-high heat.
4. Add the bell pepper, pickled jalapenos if using, and onion to the skillet and saute for about 4 minutes.
5. Add the shredded chicken, salt and garlic; Saute for an additional minute.
6. Pour the enchilada sauce into the skillet, and stir well.
7. Add the corn and tomato, stir well and bring the mixture to a boil.
8. Allow the mixture to simmer for about 10 minutes, or until the tomatoes get soft.
9. Make a layer of the mixture on top of the greased pie plate.
10. Add three flour tortillas.
11. Add more of the mixture on top so that the tortillas are well coated.
12. Sprinkle with 1/3 of the shredded cheese.
13. Add three more flour tortillas.
14. Add more of the mixture on top while making sure to coat the tortillas.
15. Sprinkle with 1/3 of the shredded cheese.
16. Add the final three flour tortillas.
17. Add the remaining mixture on top of the tortillas.
18. Sprinkle with the remaining cheese.
19. Bake for 30 minutes at 350 ° Fahrenheit, or until the cheese is melted and slightly browned and the sauce is bubbly.
20. Enjoy!

Homemade Organic Chipotle Chicken Taco Salad with Honey Citrus Dressing

Here’s What You’ll Need:

• 1 cup shredded Homemade Organic Chicken Roast
• 1/4 cup Homemade Organic Enchilada Sauce with Chipotle
• 1 recipe Homemade Organic Honey Citrus Dressing
• 1 head organic green leaf lettuce, julienned
• 1/2 cup organic sweet peppers, minced
• 1/2 cup organic yellow onion, diced
• 1/2 cup organic green onion, sliced
• 1 cup Homemade Organic Tex Mex Beans, drained
• 1 cup shredded organic Monterey Jack cheese
• 1 cup cooked organic brown rice
• 1 organic tomato, diced
• Homemade Organic Tortilla Chips/Strips

Here’s How I do it:

• Mix the shredded chicken and chipotle sauce together and marinate in the refrigerator for 30 minutes.
• Prepare all of the vegetables.
• Layer the salad starting with the lettuce.
• Sprinkle the rice on top of the lettuce.
• Put the beans on top of the rice.
• Top the rice with the marinated chicken.
• Sprinkle the minced yellow onion on top of the chicken.
• Sprinkle the minced sweet pepper blend on top of the yellow onion.
• Sprinkle the green onion on top of the peppers.
• Top with the shredded cheese.
• Put the tortilla strips on top of the salad, or crumble the tortilla chips and place on top of the salad.
• Drizzle the dressing on top of the salad.
• Enjoy!

Homemade Organic Marinated Steak Taco Salad

This is a recipe that I came up with to make taco salad a bit more fancy.

Here’s What You’ll Need:

• 1 lb. of grass-fed organic beef steak, cubed
• 1 recipe Homemade Organic Chipotle Steak Marinade
• 1-2 heads of organic green leaf lettuce
• 1 cup of Homemade Organic Tex Mex Beans
• 1 cup of prepared organic brown rice
• 1 cup of diced organic tomatoes
• Homemade Organic Pickled Jalapenos, sliced (optional)
• 1 cup of fresh (or frozen) organic corn
• 1 cup of diced organic yellow onion
• 1 cup of diced organic sweet peppers or bell peppers
• 1/2 cup of grated organic cheddar cheese
• 1 recipe Homemade Organic Smoky Garlic Salad Dressing

Here’s How I do it:

1.  Cube the steak and place it into a glass jar with a tight-fitting lid.
2. Pour in the marinade and shake well.  Add some water or more oil if it doesn’t cover the beef.
3. Marinate for at least 2 hours or overnight.
4. Soak the beans overnight to prepare, if not all ready prepared.
5. Prepare the rice 1 hour before you expect to eat the salad.
6. Over medium high heat, cook the cubed beef until browned on all sides.
7. Add the corn (if frozen) and allow to warm up.
8. Cut the lettuce into strips.
9. Put the cooked rice onto the lettuce.
10. Add the beef and corn mixture.
11. Add bell peppers or sweet peppers and tomatoes to the salad.
12. Top with dressing, cheese and pickled jalapenos (if using).
13. Enjoy!