One of our absolute favorite dinner meals is Salsa Chicken and Black Bean Nachos, and my mouth is watering just typing this out! There are only 3 main ingredients, and as an added plus, it’s made in the crock pot, which is my favorite way to cut meal prep time.
Salsa Chicken and Black Bean Nachos
1 can black beans, rinsed and drained
1 pound fresh salsa
3-4 boneless, skinless chicken breasts
This is another reason I love this recipe! I actually just use frozen chicken breasts, which means I don’t have to remember to put out meat the night before. Add the chicken to the bottom of your crock pot, then pour the salsa and beans on top. (Using fresh salsa is important! I actually buy it at our deli counter–it’s cheaper than even the pre-packaged fresh salsa in the refrigerated section of the deli area, and it’s made right there in our deli. It’s something to look for in your own grocery store!) Cook on high for 4-5 hours, or until chicken is fork tender. Using two forks, shred the meat into bite-size pieces.
1. To make nachos, layer the meat mixture over tortilla chips (I like baked tortilla chips), then add freshly chopped tomatoes, green onions, cheese, and cilantro. Sour cream and guacamole are also yummy!
2. My husband also loves these as tacos. Heat up tortillas (we use corn, but flour is yummy too) in griddle, using a little oil to fry them in–just until slightly crispy. Add the chicken mixture, then top with desired items.