Salsa chicken nachos. Perhaps the easiest meal there is. And it’s fun food; even better!
Just toss 5 ingredients into the Crock Pot and turn it on. (And if you have no beans, or forget them like I did, then you just toss 4 ingredients into the pot!)
I made this a few weeks ago when I had to be gone all day. I knew it would be late and I suspected I wouldn’t want to cook when I got home. Good call.
Four of us; my daughter–pictured on the right, her friend–left, their dance teacher, and myself, went to an open house for Middle TN State University’s dance program.
Would you believe I can’t find a picture of them dancing? (Well, not a good one.) Bummer!
What a day! They got to participate in three college-level dance classes. (They are both 15.) They worked hard and I was tired at the end of the day. Which explains the slimmed down version of these nachos. Notice there are no toppings. Just chicken and lettuce. I Just wanted to eat. Watching all that exercise makes a mom tired and hungry!
They were delicious without any extra toppings but you can certainly add whatever you like. Ooh, cilantro would have been nice!
Let me know what you end up putting on yours!
- 1 jar salsa
- 2 LBS boneless chicken, chopped
- 2 tsp. yellow mustard
- 1 TBSP brown sugar
- 1 can black beans, drained
- nacho chips
- Toppings:
- Choose from the following or add whatever you like:
- shredded cheese
- black olives
- sour cream
- avocado
- lettuce
- Put the chicken, salsa, mustard, brown sugar, and black beans into the crock pot.
- Cook on low 6-8 hours.
- Arrange nacho chips on a plate.
- Top with Chicken mixture and toppings of your choice.
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