A Black high school student's monthslong punishment by his Texas school district for refusing to change his hairstyle does not violate a new state law that prohibits race-based hair discrimination‚ a judge ruled Thursday.

Sour Cream Cubed Beef- cubed beef slow cooks in a sour cream sauce in the oven until tender. This is pure comfort food y’all. The sauce is extra thick and flavorful. This recipe is kind of like Beef stroganoff but without the mushrooms. Sour Cream The sour cream acts as a tenderizer because of its acidity. It will break down some of the tough meat fibers that are highly present in an inexpensive cut of meat like cubed steak. Thick Sour Cream Gravy Three tablespoons of flour are mixed with the gravy ingredients to thicken the gravy. The gravy is flavored with onion‚ garlic‚ soy sauce‚ brown sugar for a little sweetness‚ and red pepper flakes for a little heat. Note: Two tablespoons of brown sugar add a sweetness to the gravy. Cut it in half if you want a more savory‚ less sweet gravy. How To Serve Sour Cream Cubed Beef This gravy/sauce is made to be served with mashed potatoes‚ rice‚ or pasta. I love a side of either green peas or Southern-Style Green Beans with it. And Yeast Rolls go great with cubed beef. What To Do If Gravy Is Too Thick I love a super thick gravy but get that not everyone does. If yours is too thick‚ add enough milk to thin to your liking. How To Make Cubed Beef Tender Cubed beef is an inexpensive cut of meat that is usually made from top round or top sirloin. Because it has very little fat‚ you have to be careful how you cook it. Slow cooking it breaks down some of the fibers and tenderizes it. In this recipe‚ the beef is first browned in oil and then slow cooked in the oven for 1 1/2 hours‚ after which it is wonderfully tender. The sour cream in this recipe also helps tenderize the cubed steak. More Cubed Steak Recipes Crock Pot Cubed Steak with Gravy Cubed Steak with Onion Gravy Slow Cooker Swiss Steak Chicken Fried Steak Print Sour Cream Cubed Beef Sour Cream Cubed Beef- cubed beef slow cooks in a sour cream sauce in the oven until tender. This is pure comfort food y'all. The sauce is extra thick and flavorful. Course Dinner‚ Main DishCuisine SouthernKeyword beef Prep Time 20 minutes minutesCook Time 1 hour hour 30 minutes minutes Servings 5 Calories 886kcal Equipment9×13-inch baking dishLarge Nonstick Skillet IngredientsFlour Dredge1/2 cup all-purpose flour1 1/2 teaspoons salt1 1/2 teaspoons paprika1 1/2 teaspoons ground mustard1 teapsoon pepperRemaining Ingredients3 pounds cubed beef3 tablespoons vegetable oil3 tablespoons butter1 1/2 cups sour cream1 cup finely chopped onion2 garlic cloves‚ minced1/3 cup soy sauce2 tablespoons packed brown sugar3 tablespoons all-purpose flourchopped parsley and sliced green onion‚ optional1/2 teaspoon red pepper flakes InstructionsPreheat oven to 325 degrees F and grease a casserole dish.Combine all the dredge ingredients in a shallow bowl or pie plate.Dredge the cubed steak pieces in flour mixture.Heat oil and butter in a large skillet over medium-high heat. Add cubed steak. (Cook in batches if necessary.) Cook until browned on both sides and then place in prepared casserole dish.In a medium bowl‚ stir together sour cream‚ onion‚ garlic‚ soy sauce‚ brown sugar‚ red pepper flakes‚ and flour. Spoon mixture over the cubed steak. Cover casserole dish with foil and bake for 1 hour 20 minutes to 1 hour 30 minutes.Sprinkle with parlsey and green onion if desired. Serve. NotesTwo Tablespoons of brown sugar gives the gravy a fair amount of sweetness. For a more savory gravy‚ only add one tablespoon. Nutritional info is provided as a guide only and will vary based on brands of products used. NutritionCalories: 886kcal | Carbohydrates: 25g | Protein: 62g | Fat: 59g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 255mg | Sodium: 1807mg | Potassium: 1129mg | Fiber: 2g | Sugar: 9g | Vitamin A: 997IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 6mgWant to Save This Recipe?Save This RecipeThe post Sour Cream Cubed Beef appeared first on Spicy Southern Kitchen.

Make some flavor packed‚ salsa infused Shredded Chicken for Tacos in the Crock Pot with just a few ingredients. So easy and crazy delicious! A FLAVORFUL SHREDDED CHICKEN RECIPE FOR TACOS! I am always looking for new ways to add more flavor to my tacos‚ tostadas‚ burritos or taco salads. This Shredded Chicken for Tacos is so simple to make and will take all of your Mexican inspired dishes to the next level. It’s the perfect taco filling made with chicken breasts‚ salsa‚ taco seasoning‚ cream of chicken and sour cream. This is a true ‘set it and forget it’ recipe! FREQUENTLY ASKED QUESTIONS:  Can I use frozen chicken breasts? Yes! You can use frozen or fresh chicken breasts. It’s a bit more budget-friendly and easy on the wallet if you use frozen chicken breasts instead of fresh. One pot of this will feed about 6 people (2 servings each.) It is a super creamy chicken dish that is delicious served on a soft‚ warm tortilla with chopped lettuce and diced tomato. Just be sure to use a mild salsa and taco seasoning if anyone in your family is sensitive to spicy food. What’s the best chicken for shredding? I love to use chicken breasts‚ but you can use chicken thighs or chicken tenderloins for this recipe as well. If you like dark meat‚ go for the thighs. If you prefer white meat‚ stick to the tenders or chicken breasts. Is there a trick to shredding chicken? You bet! I like to toss the cooked chicken into a mixing bowl‚ grab the hand electric mixer and use that to help easily shred the chicken. Especially if you like your chicken shredded finely. Or if you have a stand mixer‚ you can do it as well with the paddle attachment. Can I do this with other meat? You sure can! Check out my recipe for Crock Pot Shredded Beef for Tacos. How to serve Crock Pot Shredded Chicken? As you see‚ I’ve used them with corn tortillas‚ diced red onion and cilantro – which is more of an authentic Mexican way of serving tacos. You could also use flour tortillas. Top them however you prefer!Either way‚ you definitely need to warm the tortillas up so they are more pliable and don’t rip apart when you add the meat filling and other toppings. You could also serve this chicken in burritos‚ in a taco salad‚ in a Dorito Taco Salad‚ in some Chicken Enchiladas‚ or with any other Mexican inspired.I like to use it in Taco Spaghetti‚ or when we have Doritos Walking Tacos‚ it makes thing so much easier. Toss some in a Doritos Taco Casserole for an easy dinner. Use some when making your Taco Quesadillas or Fiesta Taco Braids. It’s great to have on hand for meal prepping too! How to store Shredded Chicken? Any leftover chicken should be stored in an airtight container and should be stored in the fridge for up to 4-5 days. You can freeze leftovers appropriately in the freezer for up to 3 months. INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST) boneless‚ skinless chicken breasts – you can also use chicken thighs. salsa– any heat variety will work. Whatever you like – mild‚ medium‚ or hot salsa. My personal favorite brand of salsa is Herdez (mild) brand salsa and Pace Picante as a backup. Rotel can also be used in place of the salsa but I don’t think it provides as much flavor.  cream of chicken soup– This adds a nice creamy factor to your meat and helps to keep it juicy. Plus‚ it adds a bit of flavor. If you don’t like to use the canned versions‚ I have a homemade Cream of Chicken Soup recipe that would work nicely here. You could use a homemade Cream of Mushroom soup as well but I think the chicken works better here. taco seasoning– use your favorite seasoning mix‚ or make your own homemade taco seasoning mix. sour cream– this can be swapped out for plain Greek yogurt or Crema Mexicana. If you don’t like those options then you can omit it. If you do choose to ditch it‚ just know your chicken won’t be as creamy as what you see in the images. HOW TO MAKE CROCK POT SHREDDED CHICKEN FOR TACOS: Spray the inside of a 5-6 quart oval slow cooker with some nonstick cooking spray. Add chicken breast to Crock Pot. Sprinkle taco seasoning on chicken. In a bowl‚ combine cream of chicken soup with salsa. Stir well. Pour mixture evenly over chicken. Cover and cook on low for 6-7 hours. Time will vary based on how large your chicken breasts are and whether you are using fresh or frozen chicken breasts. Also‚ many newer crock pot models run at a higher temperature than older models. So‚ if you have an older model‚ it may take up to 8 hours or a bit longer. When chicken is ready‚ take chicken out and shred with two forks. Or you can shred it right in the slow cooker. I don’t want to make your life more complicated‚ go with what is easiest for you. Put shredded chicken back in the pot. Stir in sour cream. At this point you can turn off your slow cooker or put it on the “keep warm” setting. Give it all a good stir. You can serve this in a lot of different ways. Try adding cooked rotini or penne pasta (1 pound box) to the slow cooker when this is all done and stir well. It makes for an amazing pasta meal! Or serve in warm‚ soft tortilla shells or in a salad! Enjoy CRAVING MORE RECIPES? Crock Pot Shredded Beef for TacosHillbilly TacosWhite Chicken EnchiladasCrock Pot Chicken FajitasChicken Taco PizzaCrock Pot Chicken Tortilla SoupOne Pan Taco Rice (+Video)One Pot Taco SpaghettiCopycat Chili’s Salsa (+Video) Originally published: May 2012Updated and republished: February 2024 Print Crock Pot Shredded Chicken for Tacos (+Video) This Crock Pot Shredded Chicken for Tacos is a creamy chicken taco filling made with chicken breasts‚ salsa‚ taco seasoning‚ cream of chicken and sour cream! Course Main CourseCuisine American Prep Time 5 minutes minutesCook Time 7 hours hoursTotal Time 7 hours hours 5 minutes minutes Servings 6 servings Calories 180kcal Author Brandie @ The Country Cook Ingredients4-5 boneless‚ skinless chicken breasts (if they are large‚ just go with 4)10.5 ounce can cream of chicken soup1 cup salsa1 packet taco seasoning½ cup sour cream InstructionsSpray the inside of a 5-6 quart oval slow cooker with some nonstick cooking spray.Place 4-5 boneless‚ skinless chicken breasts into the crock pot. Sprinkle 1 packet taco seasoning on chicken. In a bowl‚ combine 10.5 ounce can cream of chicken soup with 1 cup salsa. Pour mixture evenly over chicken. Cover and cook on low for 6-7 hours. When chicken is ready‚ take chicken out and shred with two forks. Put shredded chicken back in the pot. Stir in 1/2 cup sour cream. At this point you can turn off your slow cooker or put it on the "keep warm" setting. Stir and serve in warm tortillas‚ crunchy tacos or in a taco salad! Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 180kcal | Carbohydrates: 7g | Protein: 18g | Fat: 8g | Sodium: 846mg | Fiber: 1g | Sugar: 2g

PETERSBURG‚ KY — According to sources‚ Ken Ham has been caught red-handed trying to sneak into a local library to relocate all the evolution books to the fiction section.

MOUNTAIN VIEW‚ CA — Google's new image generation software Gemini is facing criticism after thousands of users noticed the AI refused to depict white males in any of its images. Users were relieved‚ however‚ when they were finally able to convince the AI to draw a white man by prompting it to generate a picture of Justice Clarence Thomas.

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In a small study of transgender men and gender-diverse people who take testosterone‚ scientists found that one-third of the participants still ovulate and could therefore potentially become pregnant.

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Two X-class solar flares arrived at Earth last night and early this morning. The radiation bursts coincided with massive cellphone service outages across the U.S.‚ but experts urge that the events may not be related.

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