This post is sponsored by General Mills, but all opinions are my own.
Taco Tuesday is one of my favorite days of the week, but who says that tacos should only be enjoyed one day a week? I don’t know about you, but tacos are one of those foods that I could eat just about everyday. They’re ridiculously easy to make, there are SO many different delicious variations, kids love them (hello, no dinnertime fights!) and ultra crunchy shells are oh-so-satisfying!
While we love traditional beef tacos, I love mixing it up with dynamic flavors and toppings. One of our family favorites are these BBQ Chicken Tacos with Roasted Corn & Black Bean Salsa. These tacos combine delicious BBQ chicken with a fresh corn and black bean salsa that has so many delicious flavors and crunchy Old El Paso Stand ‘N Stuff Shells allow me to fill them to the brim (no falling over and losing all that yummy goodness)! I love that they aren’t made with any questionable ingredients (only 3 ingredients: corn flour, palm oil and salt) and they’re gluten-free which makes them a great option when we have friends over. BBQ chicken tacos wrap up all the delicious summer flavors: BBQ, fresh corns, peppers and herbs up into crunchy taco shells for the ultimate summer inspired meal!
The best part of these tacos is that they literally take 15 minutes prep time to make which makes them a fun and easy weeknight dinner that the whole family can enjoy! There are plenty of options when it comes to preparing the shredded chicken. You can cook chicken breasts in the slow cooker, add them to your pressure cooker or simply pick up a rotisserie chicken depending on your preference and how much time you have. I just add my favorite tangy barbecue sauce to the shredded chicken, mix well and then add all the yummy toppings.
This corn and black bean salsa pairs perfectly with the BBQ while adding a hefty punch of veggies and fiber to this meal! While I love to roast my corn (I use frozen or corn on the cob and cut off the kernels) for a little extra depth of flavor, you can totally skip the step if pressed for time. Drizzle all the ingredients with zesty lime juice and a mexi-blend of spices to help combine all the flavors for a mouth-watering topping. Let the salsa marinate for 10 minutes for best flavor and pile it high in Stand ‘N Stuff Shells or serve on the side with Old El Paso Traditional Refried Beans for lots of great chip dipping pleasure!
I always pick a few packages of Old El Paso Stand N’ Stuff Shells when on our weekly Walmart grocery run. They’re perfect for making a quick lunch or simple weeknight meal when our schedules get crazy busy, plus my kids absolutely love them and it makes mealtimes go so much smoother since we don’t have to convince our kiddos to eat! Add a side of Old El Paso Traditional Refried Beans (or add them directly to your tacos) and some veggies (or an extra helping of corn & black bean salsa) and you’re good to go.
Getting hungry yet?
What are you favorite kind of tacos? Soft or hard shell?