Highly rated main dish recipes include chicken chili and taco salad. The chicken chili dish takes a long time to make using a slow cooker, whereas the taco salad dish requires minimal cooking and takes only 20 minutes to make.
To make chicken chili, place 2 pounds of ground chicken in a slow cooker and sprinkle with 3 tablespoons of chili powder. Add 15 ounces of canned kidney beans, 15 ounces of canned white beans, 56 ounces of canned fire roasted tomatoes, 10 ounces of shredded sweet potatoes and 15 ounces of chicken broth.
Stir in 1/4 cup of instant tapioca, 1 to 2 chopped chipotle chiles in adobo sauce, 2 tablespoons of soy sauce, 1 tablespoon of salt and 1 tablespoon of onion powder. Add 2 teaspoons of granulated garlic, 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, 1/4 teaspoon of ground cinnamon and a pinch of ground cloves. Mix everything together and cook on low for six to eight hours. Before serving, stir in 2 teaspoons of chili powder and 1/2 to 3/4 cup of beer.
To make taco salad, bake 4 tortillas over balls made of foil at 425 degrees Fahrenheit until golden brown to form shells. Meanwhile, cook 1 pound of ground beef with 1 package of taco seasoning according to package instructions. Between the tortilla shells divide 4 cups of shredded lettuce, beef mixture, 1 cup of shredded cheese and 1 chopped tomato. Drizzle the salad with 1/4 cup of ranch dressing.