Friday, November 11, 2011

F is For: Frito Taco Bags {a Tailgate Special}

Portable taco bags are perfect for your next tailgate!
Happy Friday!

Since many of my readers are sports fans like me (Go Cougs!), I'm looping you in on my *other* food blog.

Today marks the second installment of Tailgate Fridays over on my company's website, www.csnbayarea.com.

This week...Frito Taco Bags! Thanks to my friend Kim for this great idea.

So enjoy the weekend, and if you happen to be headed out to a football game, check out this super easy recipe. And be sure to check out Authentic Eats on Fridays for more fun tailgate recipe ideas.

(**UPDATE 1/1/13: Most of the Authentic Eats links on the website seem to be broken, so I'm posting the original recipe here).

You've heard of burrito bowls, but how about burrito BAGS?!

I realize this isn't an original idea. I remember having a Frito taco bag at a state fair as a kid while visiting my cousins in South Dakota one year. And every year when I go to Spring Training as a fan, I hunt down the taco bag stand if I happen to be watching at game at the Peoria Sports Complex.

But as I was collecting tailgate recipes, my friend Kim offered up one that included putting chili in a Frito bag with cheese and toppings. While I also love that idea (and please, feel free to use it), I think chili will require it's own entry down the road.


In the meantime, for a quick and easy tailgate idea, all you need is some taco meat, cheese, lettuce, salsa, sour cream, re-fried beans and any other taco topping you like. And of course, you'll need some fun size bags of Frito's. (Doritos would work too.)

Since this isn't really a recipe per say (more of an idea), I'm also including an easy recipe for shredded chicken taco meat. (Also great for enchiladas!) Of course, if you prefer ground beef or some other type of taco meat, use whatever you like best!


Saute chopped garlic (one clove per chicken breast) and chopped onion (one per two breasts) in olive or safflower oil for 3 minutes. Transfer to slow cooker, along with boneless, skinless chicken breasts. Dissolve taco seasoning into chicken broth and pour over chicken breasts. Cook on high for 2-4 hours or on low for 4-6 hours. Remove chicken and shred with two forks. (You can use leftover broth to make Mexican rice). To keep chicken at proper temperature while transferring to the tailgate party, I would recommend a tailgate hot bag.



Frito Taco Bags

by Jaymee Sire
Keywords: entree chicken taco Tailgate Mexican

Ingredients
  • chicken breasts (figure one per 3 people)
  • chicken broth (enough to cover breasts in slow cooker)
  • taco seasoning (1 T. per each cup of broth you use)
  • onion
  • garlic
  • Frito's or Doritos bags of chips (1 bag per person)
  • taco toppings (lettuce, cheese, salsa, sour cream, beans, etc)
Instructions
  1. Saute chopped garlic (one clove per chicken breast) and chopped onion (one per two breasts) in olive or safflower oil for 3 minutes.
  2. Transfer to slow cooker, along with boneless, skinless chicken breasts. Dissolve taco seasoning into chicken broth and pour over chicken breasts. Cook on high for 2-4 hours or on low for 4-6 hours. Remove chicken and shred with two forks.
  3. Open chip bags and add chicken, along with your favorite taco ingredients!
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