Taco Bowls with Crushed Taco Shells



Corn and Roasted Peppers

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

Refried Beans

Toppings (for each serving)

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


  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