Taco Chicken

Summer S.

1 lb. chicken breasts or thighs (I can tell you right now that I'm a breast girl and Matt prefers thighs.)
A couple of juicy limes (thin skinned are juicer)
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.

Grill about 7 minutes per side.

Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.

Taco Bean Chili Mix (In-a-jar)

Jennifer S.

½ cup dried kidney beans
½ cup dried pinto beans
½ cup dried red beans
1 package (1 ¼ ounces) taco season mix
1 tbs dried, minced onion
½ tsp chili powder or chipotle chili powder
¼ tsp ground cumin
1 ½ cups tortilla chips

1.Layer beans in a 1-qt jar. Place taco season mix, onion, chili powder and cumin into a small zipper bag. Place season packet over beans. Add tortilla chips and close jar.
2.Cover top of jar with fabric; attach gift tag with ribbon.

Gift tag should say:

Taco Bean Chili Mix
You will need 1 pound ground beef or turkey browned and drained.
4 cups water
1 can (14 ½ ounces) diced tomatoes with green chilies
1 can (8 ounces) tomato sauce
1 cup shredded cheese and 1/2 cup sour cream to complete this recipe.

1.Remove tortilla chips and season packet from jar, set aside.
2.Place beans in large saucepan, cover with 6 cups water. Bring to a boil for 5 minutes. Cover and turn off heat. Let soak, covered for 1 hour.
3.Drain and rinse beans. Add beans back to saucepan with 6 cups water. Bring to boil, turn heat down. Let simmer for 1 to 1 1/2 hours. Drain and rinse beans.
4.Place cooked beans, 4 cups water, tomatoes, tomato sauce, 1 pound ground meat and season packet into large soup pot. Bring to boil. Cover and reduce heat to a simmer for 20-30 minutes.
5.Crush tortilla chips and stir into chili, simmer for 5-10 minutes to thicken.
6.Top with shredded cheese and sour cream