Chicken Taco Bake over Chips
Crispy and cheesy and all things good!
Servings - 6 servings
Ingredients
- 2 cups shredded chicken
- 1 can Rotel diced tomatoes with green chilies
- 2 cups frozen corn
- 2 cups cooked black beans
- 1-2 tsp ground cumin
- Salt and pepper to taste
- Tortilla chips
- 1-2 cups shredded cheddar or Monterrey Jack cheese
- 2 broccoli heads
Instructions
- Combine shredded chicken, Rotel tomatoes, corn, beans with the ground cumin, and salt and pepper to taste.
- Pile on top of tortilla chips and top with shredded cheese. Microwave to melt cheese. Omit cheese if dairy-free!
- Steam broccoli in stovetop steamer for 4-5 minutes.
- Serve Chicken Taco Bake over Chips with Broccoli.