Mexican Haystacks

Super easy and relatively quick meal. I have had this recipe saved to try for a few months. I am glad I finally made it. It was such a fun variation on Hawaiian haystacks. This is my recipe, but I got the idea from Dinner for Dollars.

Ingredients:
1 lb. chicken breasts
1/2 can cream of chicken soup
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
4 Tbsp. taco sauce (I used Taco Bell brand sauce)
salt and pepper
hot cooked rice, you could use either white or mexican rice

Toppings:
shredded cheese
sliced olives
corn
really, whatever fun Mexican toppings you want!

Preparation:
Rinse chicken with cold water and pat dry. Season with salt and pepper and grill. Once chicken is finished cooking, let it cool for 5-10 minutes and then shred into bite-sized pieces. In a large skillet add shredded chicken and taco sauce and combine and cook over medium-high heat. Once hot add diced tomatoes, black beans, and cream of chicken soup. Combine well and heat thoroughly. Serve over hot rice and add toppings of your choice! Enjoy!