Samantha Nicole 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
Step 1 –Stir the chicken, the pinto beans, the pico de gallo, and the salt together in a large nonstick skillet.
Step 2 –Heat the skillet over medium-high and cook the chicken mixture, while stirring often, until hot, about 8-10 minutes.
Step 3 –Reduce the heat to medium.
Step 4 –Sprinkle the cheese in a single layer over the surface.
Step 5 –Cover and cook the bake until the cheese melts, about 5 minutes.
Step 6 –Serve the chicken mixture in the tortillas topped with the arugula, the radishes, the onions, the sour cream, the cotija cheese, and the guacamole.
