Easy Skillet Nachos

You know you’re almost fully recovered from a stomach bug when you can start experimenting with food again! Monday was horrible, but little by little this week things have been getting better.

I did have some fresh ground beef, but since that had been claimed for Sunday hamburgers, I decided to do a meatless meal since I didn’t have any meat that’s not frozen. That’s when I remembered my aunt had given me canned chicken. I am generally not a fan of canned meat, but decided to go all in.

You do know you’re still recovering from a stomach bug when the mere sight and smell of canned chicken turns your stomach instantly. But, it’s hard to tell you’re using canned chicken when you later this with Bush’s Cocina Latina Refried Black Beans and Knorr’s Spanish rice.

Ingredients

  • 10 oz canned chicken, drained & shredded
  • 1 can Bush’s Cocina Latino Refried Black Beans
  • 1 pkg Knorr Spanish Rice
  • 1/4 cup ceaser salad dressing
  • 1 tsp taco seasoning
  • 1/4 onion, diced
  • 1 tsp miced garlic
  • 1/2 cup shredded pepper jack cheese
  • 1/2 cup shredded Mexican cheese

    Directions

    1. Cook rice according to package.
    2. In a 10″ oven-proof skillet, drizzle some vegetable oil. Add onion and cook for two minutes.
    3. Add chicken, salad dressing, garlic, and taco seasoning. Cook until heated through. Transfer chicken mixture to a dish and set aside. Wipe out pan and add refried beans.
    4. When beans are cooked through, make sure they are spread evenly in pan. Sprinkle beans with pepper jack cheese. Next, spread rice evenly over beans and pepper jack layer. Top rice with shredded chicken mixture, spreading as evenly as possible. Sprinkle with Mexican cheese.
    5. Broil uncovered until cheese is melted.
    6. Serve with your choice of toppings. I used shredded lettuce, chopped green onion, sour cream, and my favorite mild Ortega Sauce.

    I dished out the skillet nachos on my plate, added toppings, and then devoured with tortilla chips. It turned out quite well. My grandfather actually complimented this dish saying it tasted “surprisingly good.” It’s rare for him to actually praise my food to my face even if he likes my cooking.

    In the future, I’ll use fresh shredded chicken breast (I’m thinking about a pound, as the 10 ounces of chicken wasn’t quite enough) and experiment with the amounts of taco seasoning and salad dressing.

    Yummy Fiesta Bean Dip

    I wanted to make bean dip for my family’s taco night. I remembered making a yummy dip with cream cheese, salsa, and refried beans, but couldn’t find the recipe for it. Typical me. Thus this dip was born because I decided to throw leftovers in the dip.

    • 1 block cream cheese, softened
    • 1/2 can of Hormel Chili (I used no beans)
    • 1 cup Fritos cheddar cheese
    • 1 can refried beans
    • 1/4 – 1/2 pint of salsa
    • 1/2 – 1 cup shredded pepper jack cheese
    • 1/2 cup sour cream

    Directions: In a large mixing bowl, mix together your cream cheese, sour cream, and Fritos cheese. Then add in your salsa and refried beans.

    Once that is nicely mixed together, stir in half your pepper jack cheese and pour into a 8×8 baking dish. Top with remaining pepper jack and bake at 350F for 30-40 minutes.

    Serve warm with tortilla chips or throw inside your tacos with ground beef. My grandfather loves eating this on bread with butter and topped with extra homemade salsa.