I’ve been meaning to post this recipe for a long time.  I only have the Instant Pot version as I haven’t made it any other way.  You probably could do it with the slow cooker using the same ingredients on high for four hours, but I haven’t tried it so I can’t vouch for it!

This super easy and super delicious recipe is my entry for my Daily Challenge  I made this because it makes A LOT, and I plan on eating it for lunch all week.  It’s filling and holds me over until dinner easily.

It’s 4 Smartpoints a cup.  In all reality it is probably 3, but I tend to err on the side of caution!

Taco Casserole

Ingredients:

1 Pound Chicken Tenderloins (Or breasts cut into tenderloins)
1 Cup Bulgar Wheat (I use this kind)
1 10 oz Can Mild Rotell
1 4 oz Can Diced Green Chili
1 Can Black Beans (drained and rinsed)
1 1/2 Packet Taco Seasoning (I use 4 TBS Wildtree Taco Seasoning)
2 Cups Chicken Broth

1 Can Corn (after cooking)

Method of Preparation:

Add broth and bulgar to the pot, along with half of the taco seasoning.  Give it a quick stir, and then add Rotell, green Chilis, and black beans. Layer chicken on top of that and sprinkle remaining taco seasoning.

Close your lid and cool manual high pressure for 8 minutes.  Naturally pressure release for 10 minutes, then manually release the rest of the pressure.

As always be sure your chicken has reached a safe temperature.  You can either shred or break into chunks, choice is yours!

Add your corn and give the whole thing a good stir and enjoy!  It is awesome topped with sour cream and cheese if you have the points to spare.  Greek yogurt is also another favorite topping for me, and it’s zero Smartpoints!

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