Lime Cilantro Shredded Chicken Tacos

1 (16 oz) jar salsa- I used a green tomatillo salsa
1 package taco seasoning
1 lime, juiced
3 tablespoons chopped fresh cilantro

3 lbs skinless boneless chicken breast halves
Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.
I also made lime cilantro rice with this. In my rice maker I melted 2 tbsp butter, added 1 tsp pepper, 2 tbsp cilantro and 3 tbsp lime juice. I stirred in 2 cups uncooked rice and made sure it was all coated thoroughly in the mixture. Add 3.5c water and cook. Tasted just like qudoba rice :-)

Navajo Tacos

• 1 pound lean ground meat (beef, lamb, venison or pork)
• 1 small diced onion
• 1 can pinto or black beans, drained.
• 4 cooked Navajo Fry Breads (see recipe below)
• Other toppings:  shredded lettuce, diced tomatoes, shredded Cheddar cheese, diced canned green chiles, Sour cream, salsa, sliced black olives, diced green onions

In a large frying pan over medium-high heat, brown ground meat and onion until cooked, seasoning as desired with salt, pepper, cumin, garlic; stir in canned beans. Heat through.

Place Fry Bread, cupped side up, on separate plates. Layer ground meat/bean mixture, lettuce, tomatoes, cheddar cheese, and green chiles onto top of each Fry Bread.  Top with other toppings as desired.