Cheesy Chicken Tacos {recipe}

I menu plan every week.  And most weeks, I actually stick to the plan.  Some weeks, I have good intentions, but shift everything around, forget to wash the crock pot and have a nasty headache or get zero sleep.  Like last week.

I get a little creative when the week falls apart.  Breakfast for dinner is a standby.  Mexican is another because we nearly always have tortillas in the house and my pantry is full of beans.  Last week we lucked out and I had some leftover rice and some chicken in the freezer.  I dug through the pantry and this cheesy chicken taco recipe was born.

  • 1 can Campbell's fiesta nacho soup
  • 2 cups shredded or diced chicken
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 1 can (15 oz) diced tomatoes (fire roasted is tasty!)
  • 2 cups cooked rice
  • 1/2 packet taco seasoning (or the whole thing if you like more spice)
  • tortillas
  • sour cream, lettuce, black olives or whatever other toppings you like

  • Saute the onion and pepper for a couple minutes.  
  • Mix in the rice, chicken and taco seasoning.  
  • Stir in the tomatoes and soup.  
  • Simmer for a couple minutes until the soup gets melty and everything is heated through and mixed up.
  • Spoon into warm tortillas and add whatever toppings you like.  You definitely won't need more cheese!

This was fast and tasty.  It's a little on the cheesy side, but in my opinion you can't have too much cheese.  It's hard to beat a one pan dinner, especially when it comes to quick, easy Mexican food.

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