Spaghetti tacos? Of course! It doesn’t get much more kid friendly than that! When I was a child, “kid friendly” meant a smaller portion of what Mom & Dad were having. Not today though. There seems to be an entire sub culture of recipes geared at just the young (not usually just the young at heart).
Just because they are young, doesn’t mean they can’t eat healthy. Spaghetti tacos at our house feature whole wheat spaghetti, ground corn taco shells, and fresh tomato sauce. And cheese of course. Lots of cheese. Watch for a new Kid Friendly recipe every Wacky Wednesday. Same bat channel, same bat time. Or something like that.
OAE (Oh, and enjoy)
4-6 boneless skinless chicken breasts, thawed*
1 package gluten free taco seasoning (McCormick’s is gluten free)
16 ounces salsa
1/2 cup brown minute rice
8-10 ounces sour cream
Place chicken breasts in the crockpot, sprinkle with taco seasoning and pour salsa on top. Cover and turn on low for 6-8 hours or high for 4-6 hours. One hour before you want to eat it, shred all the chicken with two forks, add rice and sour cream, stir, cover for the last hour.