Chicken Vegetable Tacos In The Microwave Recipes

Steps:

• Crumble the ground beef into a 1 1/2 quart casserole dish. Cover with glass lid. Cook in the microwave for 5 minutes on High. Drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High.
• Fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.

Steps:

• Microwave the tortillas on a plate until slightly crispy. They will dry out a bit as they cool.
• Mix the chicken, peppers, and taco seasoning in a bowl until evenly combined, then cook for about 1-2 minutes until the peppers are soft.
• Spread the mixture evenly on one tortilla, cover evenly with the cheese, then top with the other tortilla.
• Cook for another 30 seconds to 1 minute, slice, then serve.
• Enjoy!

Steps:

• Drain chicken and Corn put in a microwaveable bowl add in spices and a little bit of chicken broth. Pop in the microwave until hot. Mix.
• Warm up beans and add a bit of milk and butter as well as a shake of cumin.
• Chop up some onions (other veggies if wanted, even grate some cheese.).
• Take tortillas and place them in between some wet paper towels. Pop them in the microwave (3 = 1 minute approx).
• Put beans, chicken and corn, onions (various veggies chosen) and top with some Pace (hot is what I used).
• ENJOY!

Steps:

• In a microwave safe dish, combine chicken and 1/2 cup salsa, microwave, covered, 5 to 7 minutes, stirring once, until chicken is no longer pink; cover and keep warm.
• Combine potatoes and 1 tablespoon water, cover, and microwave 3 to 4 minutes, until tender; let cool slightly, dice, and season with salt.
• Cut corn from cobs.
• On each tortilla, layer chicken, corn, tomatoes, parsley, bell pepper, potatoes, and zucchini; drizzle with remaining salsa.