Monday, March 14, 2011

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.

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

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

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!

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