Recipe Background
Talk about easy! It really doesn't get much easier than this Chicken Taco Dump when it comes to getting a zesty, vibrant, and savory taco filling hot and ready! Juicy chicken is mixed with pico de gallo and pinto beans to deliver that Tex-Mex flare, and then is covered in melted Monterey Jack cheese to really sell how "taco-riffic" this dish is! The Chicken Taco Dump is simple and speedy, and just calls out for whatever you most desire for toppings on tacos!
Talk about easy! It really doesn't get much easier than this Chicken Taco Dump when it comes to getting a zesty, vibrant, and savory taco filling hot and ready! Juicy chicken is mixed with pico de gallo and pinto beans to deliver that Tex-Mex flare, and then is covered in melted Monterey Jack cheese to really sell how "taco-riffic" this dish is! The Chicken Taco Dump is simple and speedy, and just calls out for whatever you most desire for toppings on tacos!
Ingredients
For the bake:
- 3 cups rotisserie chicken cooked, shredded
- 2 (15-ounce) cans pinto beans drained and rinsed
- 2 cups refrigerated pico de gallo drained
- 1 teaspoon kosher salt
- 8 ounces Monterey Jack cheese shredded
- 8 soft taco-size tortillas warmed
Optional toppings:
- 2 cups baby arugula
- 1 cup radishes thinly sliced
- 1 cup red onions shaved
- sour cream to taste
- cotija cheese to taste
- guacamole to taste
Directions
- Stir the chicken, the pinto beans, the pico de gallo, and the salt together in a large nonstick skillet.
- Heat the skillet over medium-high and cook the chicken mixture, while stirring often, until hot, about 8-10 minutes.
- Reduce the heat to medium.
- Sprinkle the cheese in a single layer over the surface.
- Cover and cook the bake until the cheese melts, about 5 minutes.
- Serve the chicken mixture in the tortillas topped with the arugula, the radishes, the onions, the sour cream, the cotija cheese, and the guacamole.
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