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Tuesday, March 5, 2013

Taco Flatbread

It appears this will be the week of "What does Jenni have in the pantry/refrigerator/freezer that can be used to make dinner?"  I am trying to use up as much as possible so we don't have to throw it out or take it with us.  It's been an interesting and tasty challenge!  I am actually working on making snacks and meals to freeze and take with us next week.  We will be spending a few days in an hotel before heading out of town.  We are waiting until Libby gets home for spring break and is able to visit a few people before we stick her in the car for two days of travel (with the dogs).  It will be a great bonding time for all of us.  Oh my!

So, the other day I was looking through the freezer and happened upon a package of ground chicken, plus a package of flatbread.  Hmm.  How about making something different, I thought.  I ran the idea by Chip and we created these delicious taco flatbread pizzas.  This would be a nice twist if your family enjoys tacos and pizza!  Plus, it's quick and easy.

Here is all you need to make this work.

Taco Flatbread

1 1/2 pounds ground chicken
6 Tbsp Penzey's Original Taco Seasoning (or your favorite)
1 cup water
Whole Wheat Flatbread (we used three)
Shredded cheese, your choice
Tomatoes, lettuce, spinach, jalapenos for topping

*Preheat oven to 375°.
*Brown meat in a large non-stick skillet.
*Add taco seasoning and water.  Reduce heat and allow to thicken.

*Spoon desired amount on flatbread and top with a little cheese.  Bake for about 8 minutes, until cheese melts.  Top with your favorite taco toppings and enjoy!

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