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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a great appetizer for a party, after making in the skillet you can put in a crockpot to keep hot. I got this recipe from a co-worker. This is so popular, I have guys even asking me for the recipe! Ingredients:
1 lb chicken breast (cooked and shredded) |
1 medium onion (chopped) |
1 (24 ounce) jar picante sauce |
15 ounces black beans (rinsed & drained) |
10 ounces rotel |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon oregano |
1/2 teaspoon black pepper |
2 cups shredded cheddar cheese |
1 (12 ounce) bag tortilla chips |
Directions:
1. Combine all ingredients, except cheddar cheese in skillet over medium heat.
2. Bring to a boil, reduce heat and simmer for about 10 minutes.
3. Stir in cheese until melted (or if keeping in crockpot, I usually put on the side, when serving).
4. Serve with tortilla chips.
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