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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 12 |
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I love this recipe because not only does it make great nachos, but it also is great to make for tacos or tostadas with the leftovers. I didn't mash my beans (personal preference). This is a simple but terrific meal. Recipe courtesy of Pillsbury Christmas 2009. Ingredients:
2 lbs boneless skinless chicken thighs |
1 1/4 ounces taco seasoning mix |
15 ounces pinto beans, drained |
14 1/2 ounces diced tomatoes, undrained |
4 1/2 ounces green chilies, chopped |
2 tablespoons lime juice |
10 ounces tortilla chips (restaurant style) |
1 cup colby-monterey jack cheese, shredded |
3/4 cup sour cream |
3/4 cup chunky salsa |
4 medium green onions, sliced |
1/4 cup ripe olives or 1/4 cup green olives, sliced |
2 tablespoons fresh cilantro, chopped |
1 lime, cut into 12 wedges |
Directions:
1. In a 3 1/2 quart to 4 quart slow cooker, place chicken thighs.
2. Sprinkle with taco seasoning mix.
3. Top with beans, tomatoes, chilies, and lime juice.
4. Cover and cook on low heat setting for 7 to 8 hours.
5. Just before serving, place topping ingredients in individual serving dishes.
6. Remove chicken from slow cooker and place on cutting board.
7. Mash beans with slow cooker.
8. Shred chicken with 2 forks and return to slow cooker to mix well.
9. To serve, have guests place tortilla chips on serving plates.
10. Spoon 1/2 cup chicken mixture onto chips.
11. Top nachos with desired toppings.
12. Chicken mixture can be held on low heat setting up to 2 hours.
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