Recipe(tried): Broccoli and Chicken Tacos

BROCCOLI AND CHICKEN TACOS

1 1/2 cups finely chopped onion
1 cup diced green bell pepper
2 tablespoons vegetable oil
2 cloves garlic, finely minced
1 tablespoon chili powder
2 tablespoons ground cumin
1 (14 ounce) can whole tomatoes, pureed with their liquid
2 tablespoons tomato paste
2 cups blanched broccoli
2 cups diced cooked chicken
salt
pepper
2 tablespoons minced fresh cilantro
12 taco shells (1 package)
FOR THE TOPPING:
Serve shredded cheese, shredded lettuce, sour cream, guacamole, and taco salsa

Preheat oven to 350.

In a medium saucepan over medium heat; cook the onion and pepper in the oil, stirring oaccasionally, for 5 minutes.

Add the garlic, chili powder, and cumin and cook, stirring, for 1 hour.

Add the tomatoes puree and tomato paste, and simmer, stirring occasionally, for 5 minutes.

Stir in the broccoli, chicken, and salt and pepper to taste, cnd continue to simmer, stirring occasionally, until the vegetables are just heated through. Mix in the cilantro.

Warm the taco shells in the oven for 7 to 10 minutes.

Spoon the filling into the shells and serve hot with the topping.

Servings: 6

BLANCHED BROCCOLI

1 bunch broccoli, separated into florets about 2 inches long, stalks peeled and cut into 2 inch x 1/4 inch sticks

To a large saucepan of boiling salted water, add the broccoli and cook over moderately high heat, stirring occasionally, for 3 minutes, or until it is just tender.

Drain and refresh under cold running water.

Donna O From Okla