Pump It Up!

Love the beautiful fall weather we've had for more than a week now.  And with the fall, I also love all things pumpkin.  Last night I bought some Blue Moon pumpkin ale, lit my favorite fall candle and made this easy and delish recipe that I found in the October issue of InStyle.  It was a great way to add a little fall flavor to one of our standard weeknight meals, and the house smelled so good.

Pumpkin-Spiced Chicken Tacos
Ingredients
1lb. ground chicken
1tbsp. McCormick pumpkin pie spice
1 package taco seasoning
1 cup water
1 bag Tostitos Scoops

Toppings
1 avocado
1 white onion, finely chopped
1 tbsp cilantro, minced

Brown meat in a large skillet.  Use a spoon to skim off any excess fat from pan.  Stir in pumpkin spice and taco seasoning mix.  Add 1 cup of water and bring to a boil.  Reduce heat and simmer for 5-10 minutes until thickened.  Spoon in to chips and sprinkle with desired toppings. 
*I used lettuce and made mine into more of a taco salad without the chips.  I also added a little nonfat Greek yogurt instead of sour cream.