A super easy meal for Taco Tuesday--it's delicious AND pretty nutritious!
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 6people
Author Megan
Ingredients
6CupsTortilla Chips
2 1/2CupsMel’s Pressure Cooker Refried Beans
1 1/2CupsRotisserie Chickenshredded
1 1/2CupsCheddar Cheeseshredded
1 1/2CupsTomatoeschopped
1CupLettuceshredded
1CupMashed Avocado
1CupGreek Yogurt
1/4CupGreen Onionssliced
1/4CupCilantrochopped
Salt and Pepper to taste
Instructions
On a large sheet pan, spread tortilla chips in an even layer.
Heat the beans and chicken until warmed through. Drizzle the beans over the chips and sprinkle the chicken and cheddar cheese on top.
Place the pan in the oven and broil on low just until the cheese melts.
Remove from oven and top with tomatoes, lettuce, dollops of avocado and Greek yogurt. Garnish with Green onions and Cilantro.
Notes
Serve with roasted vegetables to make a complete meal. I always have a steady supply of Rotisserie Chicken and Mel’s Pressure Cooker Refried beans in the freezer, so that makes this dish a total cinch. You can read more how I do the chicken here. And Mel has a great tutorial for freezing beans on her website as well here.