Ooh! Carrots! I have some.
OK, so I put the chicken breast into a square glass baking dish. I dusted it with garlic powder and paprika, and put three slices of onion on top. Carrots are on one side and potatoes are on the other. Mushrooms are over those. Three strips of bacon covered everything fairly well. I covered it with foil and put it into a 375ºF oven. Maybe I’ll leave it in for an hour, and then take the foil off to brown the bacon.
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I can’t decide if that sounds delicious or repellent.
Really, I’ve read over it three times, and I’ve had the same reaction each time. I might have to try it.
I usually don’t cover mine with foil so I get more of a baked flavor and texture than a steamed/stewed result. I have done it both ways, though, and both are good. Covered gives a wetter product, if you prefer it that way.
It was good. I’m going to have seconds in a bit. The SO was suitably impressed. She made packet chicken gravy, BTW; and I opened a can of green beans. Too bad we don’t have any King’s Hawaiian Bread.
I did shredded chicken breasts in the crock pot today- threw 3 big chicken breasts (frozen) into the crock on high with half a jar of taco sauce and a packet of taco seasoning on top. Also a small tin of green chilies. Cooked on high for about 4.5 hours. Shredded and returned to crock in the juice it made and had easy peasy chicken nachos with loads of chicken leftover for quick tacos or whatever for the weekend.
Re pepper bellies:
MIL used have “Taco Night” from time to time for the family. But I think it was “Nacho Mama’s Tacos”. Brown ground beef and mix in taco seasoning. Put tortilla chips on your plate, crush them a little, and add the meat, cheese, pico de gallo, sour cream, or whatever. Eat with a fork! We had to try it, and found it good and easy. I hear she has served it to guests and gotten good reactions.
(I was never keen on regular tacos; you have to twist your head sideways to take a bite, and the fillings still fall out everywhere.)
Let me guess: Pre-made hard shells inna box. 
For ground beef tacos, heat corn tortillas so that they’re pliable. (I cheat. I dampen them and then ‘steam’ them in the microwave oven for 23 to 30 seconds depending upon how many I’m making.) Put a couple of tablespoons of meat onto a tortilla and fold it loosely in half. Fry in hot oil until crisp. Lay a piece of aluminum foil on the counter and put two layers of paper towels on it. Drain the tacos on that. These can be hard to fill with toppings, but you can shape them a little with tongs while they’re cooking so that they’re open at the top. They’re crispy, frying makes ground beef tacos taste better, and you don’t have to turn your head sideways to eat them. (NB: For shredded beef tacos, fish tacos, and carnitas tacos, just use the warm, pliable corn tortillas without frying. Soft tacos are better for those meats.)
A Frito pie is where you open an individual-size bag of Fritos, ladle in some chili, close the bag, and squish it together with your hands just the right amount to mix it together and break some of the chips, but not all of them. Eat with a spoon and plenty of napkins.
[MIT reference]RIP, Andy. The world’s smartest people did eat your chili.[/MIT reference]
OK. So far, so good.
Wait, I have to brown something? Something that’s lamb? Really, lamb? I love lamb. but having it ground and immediately available???
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And then I have to brown a second item? You and I have very very different definitons of “lazy”. You were pushing it with having to brown one (extremely exotic :p) thing.
Bread, fruit and cheese.
I get the best baguette or french round they have, two or three or four cheeses (a mild, a sharp, a smoked and maybe something else) and whatever fruits are looking good or in season. My kids think this is a fancy French dinner. They don’t know they really just have a tired and lazy mom who doesn’t feel like cooking.