Serious. Deliciousness. Mexican Night: Crockpot Nachos
This recipe was out of the park good with my husband, and for sure scored some points in my book because I practically did nothing…and it was awesome.
What is easier than throwing some ingredients (that only require using a can opener) into a pot, and leaving for work? Fix-it and forget-it. My kind of weeknight meal. I’m always looking for ways to cut corners during our work weeks. Whew.
PS. I didn’t use all the chicken on our nachos, there was a lot of leftovers, so I made up a pot of brown rice, and took it for work the next day. You could for sure get away with making another batch of nachos, especially if your serving for a big crowd! Also, one bag of chips may not fit on the pan.. we used a half bag.
- 4 frozen chicken breasts
- 1 can rotel
- ½ cup frozen corn
- 1 can black beans, no salt added, rinsed and drained
- ½ package taco seasoning
- 1 cup shredded jalapeno cheddar cheese
- 1 bag blue corn chips
- 6 cups shredded lettuce
- 2 avocados, sliced or mixed into a guacamole
- Fresh salsa
- 1 lime, cut into wedges
- Place chicken, rotel, corn, black beans, and taco seasoning into a crockpot, and turn on low heat for 6-8 hours. Once it's cooked, just shred chicken in the pot.
- Preheat oven to 350 degrees F. Line baking sheet or pizza pan with aluminum foil and lightly mist with cooking spray.
- Place chips on baking sheet and top with cheese, and bake until cheese melts. (5-10min).
- Top with shredded chicken, and layer with lettuce, avocado/guacamole, salsa, and lime wedges.