Nacho Bowl Casserole
Yield: 6-8
Holly Chute
Chef
00:15
Prep
00:30
Cook
00:45
Total Time
Ingredients & Directions
Directions
Nacho Bowl Casserole
1 package
Spanish or Mexican rice, prepared
1 can
Black beans or pinto beans, drained & rinsed
1 bag
Fresh Springer Mountain Farms Fully Cooked Grilled Breast Strips, chopped*
2 cups
Salsa or pico de gallo
1 bag
Mexican, fiesta or taco blend of shredded cheese
1 bag
Tortilla chips
Optional garnish: fresh cilantro, jalapenos, sour cream, guacamole, sliced scallions
- Preheat oven to 350°F.
- In a 9" x 13" casserole dish, layer cooked rice, beans and chopped chicken.
- Top with salsa/pico de gallo and the shredded cheese.
- Bake for approximately 20-30 minutes or until cheese is melted and mixture is thoroughly heated.
- Serve over tortilla chips with desired garnishes.
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Nacho Bowl Casserole
Holly Chute
Chef
Yield: 6-8
00:15
Prep
00:30
Cook
00:45 Total Time
Ingredients
Directions
Nacho Bowl Casserole
1 package
Spanish or Mexican rice, prepared
1 can
Black beans or pinto beans, drained & rinsed
1 bag
Fresh Springer Mountain Farms Fully Cooked Grilled Breast Strips, chopped*
2 cups
Salsa or pico de gallo
1 bag
Mexican, fiesta or taco blend of shredded cheese
1 bag
Tortilla chips
Optional garnish: fresh cilantro, jalapenos, sour cream, guacamole, sliced scallions
- Preheat oven to 350°F.
- In a 9" x 13" casserole dish, layer cooked rice, beans and chopped chicken.
- Top with salsa/pico de gallo and the shredded cheese.
- Bake for approximately 20-30 minutes or until cheese is melted and mixture is thoroughly heated.
- Serve over tortilla chips with desired garnishes.
