Taco Bowls with Crushed Taco Shells

Ingredients

Chicken

• 3 lbs (48 oz) chicken breast cutlets
• 2 packets taco seasoning (I like Ortega Chipotle Taco Seasoning Mix)
• 1 Tbsp olive oil
• 2 cups water (divided)

Corn and Roasted Peppers

• 3 cups frozen corn
• 3 poblano peppers, diced
• 4 sweet red peppers, diced
• 1 tsp salt

Refried Beans

• 8 servings of Refried Beans (see recipe)
  

Toppings (for each serving)

• 1/4 cup shredded cheese
• 2 oz salsa
• 1 oz sour cream
• 2 crunchy taco shells, crushed

Directions

1. Add chicken breast to instant pot with 1 cup water and set to 20 minutes on High Pressure.
2. When done, release pressure and remove chicken breast to a large bowl. Drain water used in cooking. Using an electric mixer, shred chicken.
3. Add shredded chicken back to pot.  Add taco seasoning, with 1 cup water.  Mix well.
4. Set oven to Broil (for roasting corn and peppers)
5. Spread corn and diced peppers on a lightly-greased baking sheet (may be best to split into 2 batches to ensure even cooking).  Sprinkle with salt.  Broil 15-20 minutes, checking every few minutes and stirring occasionally to prevent burning.
6. Prepare refried beans according to recipe.
7. Split chicken, corn/peppers, and beans between 8 meal prep containers.  Top with 1/4 cup shredded cheese
8. In separate smaller containers, add 2 Tbsp salsa and 1 Tbsp sour cream for each meal.
9. To prepare each meal, microwave chicken/corn/beans for 2 minutes (stirring halfway through).  Top with salsa/sour cream, and crushed taco shells.

Servings: 8