Some weeks, dinner just comes together like magic. This week, I started with a slow cooker full of chicken taco filling — and that one dish stretched into three different dinners that made our week easier, tastier, and more fun.
Day 1: Street Tacos
On Day 1, I made slow-cooker chicken taco filling along with homemade corn tortillas. I fried up some onion and sweet peppers (if it hadn’t been so hot, I would have roasted them instead).
Dinner was street tacos:
- My plate: corn tortilla, black beans, chicken, onion & peppers, avocado, lettuce, salsa, and just a touch of ranch dressing. (probably too much for one little taco bit it was tasty!)
- Everyone else mixed and matched to their taste.
It was fresh, flavorful, and so delicious.
Day 2: Flautas & Taquitos
The next night, I turned the leftovers into flautas (flour tortillas) and taquitos (corn tortillas).
- Mine: corn tortillas with black beans, chicken, onions, peppers, and goat gouda.
- My son’s: flour tortillas with refried beans, chicken, and goat gouda.
- My husband’s: a mix of both — some with my filling, some with refried beans, and some with his favorite pre-shredded cheese.
We rolled them, brushed lightly with oil, and baked at 400°F for 15–20 minutes until crisp. I served mine with a little dipping trio: salsa, chopped avocado, and ranch.
Dinner was so good I forgot to take pictures — always a good sign!
Day 3: Enchilada Chicken Soup
With the rest of the chicken, I’ll be making enchilada chicken soup to finish the week. A cozy, flavorful way to use up leftovers and make sure nothing goes to waste.
Why I Love This Approach
Cooking this way makes the week so much easier. You start with one main dish and build three different meals around it. It doesn’t feel like eating the same thing over and over — each dinner has its own personality.
This method works beautifully as a Monday/Wednesday/Friday dinner plan:
- Monday → main dish
- Wednesday → creative leftovers
- Friday → cozy finish
Next week, I might try an Asian-inspired string of dinners. Who knows? The fun part is making it flexible and letting the ingredients guide you.
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