Cut raw chicken into strips. (I usually use breasts or chicken tenders. Use 7 big breasts, or 20 tenders) Cook chicken in a little bit of olive oil until no longer pink. Add onions (3, sliced in large pieces) and bell peppers (6 of various colors) until cooked. (I like mine crisp tender, you might like them a little bit soft) Sprinkle with taco seasoning until lightly coated, and stir altogether.
This is such a big recipe, that I cook all my chicken first, take it out, cook the onions, take them out, then cook the peppers in two batches. I put it all in a big bowl, mix altogether, then add half at a time back to my big skillet, and sprinkle with the taco seasoning.
Serve with sour cream, guacamole (I get mine in a three pack from Costco) and homemade salsa. I also get fresh tortillas from a local mexican food restaurant. If you aren't lucky enough to have one of those nearby, get the freshest ones you can find. A good tortilla makes all the difference.
6 green onions, chop off the ends, but use it all, even the green stems
2 handfuls of fresh cilantro (just the leaves, no stems)
1 small can of diced green chilies
2 Tablespoons of sliced jalepenos from a jar. (more or less depending on how spicy you want it)
1 Tablespoon of chili powder
garlic powder, lemon pepper, salt and pepper to taste
Blend altogether in a blender, then add:1 big fat can of whole, peeled tomatoes, and 1 smaller can (14.5 oz) can diced tomatoes. Continue blending until smooth
3 lbs. dry pinto beans, rinsed. Put in a big pot, and cover with water (3 inches above the beans) to soak overnight. In the morning, drain the beans, rinse, put back in the pot, and cover again with water. Add a large, diced onion, small can of diced, green chilies, 4 cloves of minced garlic, 4 T. beef broth powder, 3 T. salt, and some pepper. Cover, and cook on low 5 or 6 hours. Stir a few times during the day. You will know they are done when the beans are nice and soft. Your house will smell amazing!
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