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Southwestern Nachos

A dump-and-bake weeknight dinner that comes together from a few pantry cans — canned chicken, black beans, Ro-Tel, corn, and yellow rice, baked under sharp cheddar and served nacho-style with chips and sour cream.
Prep Time 15 minutes
Cook Time 45 minutes
Serving Size 8 servings

Ingredients

Main

  • 1 2/3 cups water or per rice package directions
  • 1 5 oz package yellow rice
  • 2 12.5 oz cans canned chicken breast, drained
  • 1 15 oz can black beans, drained and rinsed
  • 1 10 oz can Ro-Tel diced tomatoes & green chilies, drained slightly
  • 1 to 1 1/2 cups corn frozen or canned, drained
  • 1 cup salsa medium
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 1/2 to 2 cups shredded sharp cheddar cheese

For Serving

  • Tortilla chips
  • Sour cream
  • Optional toppings: green onions lettuce, tomato, avocado, olives

Instructions

  • Bring water to a boil, stir in the yellow rice, reduce heat to low, cover, and cook about 20 minutes.
  • When you add the rice, stir in the canned chicken and break it up. (One can works in a pinch.)
  • While the rice cooks, thaw corn under hot water and drain & rinse the black beans.
  • Once rice and chicken are done, stir in the Ro-Tel, black beans, corn, salsa, salt, and cumin. Go easy on the salt — several components are already seasoned.
  • Pour into a 9x13 casserole dish and spread evenly.
  • Top with a generous, even coating of shredded sharp cheddar.
  • Bake at 350°F for 20 to 30 minutes, until hot, bubbly, and melted.
  • Scoop onto plates, add sour cream, and ring with tortilla chips. Serve nacho-style.

Video

Notes

  • Heat: medium salsa gives a mild kick. For more, use a hotter salsa, leave the Ro-Tel juice in, or add a splash of hot sauce.
  • Make-ahead: assemble through step 5, refrigerate, then cheese and bake.
  • Chicken swap: ~2 to 2 1/2 cups cooked/rotisserie chicken instead of canned.