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!

image 6907

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
image 6908

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.