Chicken Chipotle Ranch Tacos

The Lesson
by Billy Collins

In the morning when I found History
snoring heavily on the couch,
I took down his overcoat from the rack
and placed its weight over my shoulder blades.

It would protect me on the cold walk
into the village for milk and the paper
and I figured he would not mind,
not after our long conversation the night before.

How unexpected his blustering anger
when I returned covered with icicles,
the way he rummaged through the huge pockets
making sure no major battle or English queen
had fallen out and become lost in the deep snow.

Spring for a Chicken Dish  

Chicken Chipotle Ranch Tacos

Cook's Notes: Time crunch for dinner? A family-friendly dinner made in under 30 minutes. Choose your favorite prepared ranch dressing. I used Chipotle Ranch to give the flavor a "little kick." A side of rice or fruit goes well with the meal. 
 

Stand-up Taco Shells hold a lot of filling and are easy to eat. 

Ingredients:

• 1 lb. ground beef, Italian sausage, ground turkey, or chicken
• 3/4 cup each red and yellow sweet mini peppers, diced and sweet onions, diced
• Chipotle Ranch Dressing or regular ranch dressing 
• Taco Shells
• Suggested toppings include: diced avocado, tomatoes, lettuce, sour cream or yogurt, shredded cheese

Directions:

• Prepare toppings in advance.  
• Brown onions and peppers for 2 minutes and then add in meat. Cook until no longer pink in the middle. Drain grease, pat the meat dry and crumble. 
• Add ranch dressing to meat, peppers, and onions. Only add enough dressing to moisten the meat.  
• Cover to keep warm.
• Cook shells according to the manufacturer's directions.  
• Place meat in warm shells and add desired toppings.