Chicken and Black Bean Nacho Dip - Lunch Version
4
Servings
16
Ingredients
9
Comments
Eating real food can be fun this summer with our Chicken and Black Bean Nacho Dip.
4
Servings
16
Ingredients
9
Comments
Ingredients
- 1 cup cook and dice Chicken, Boneless Breasts
- 15 ounces Black Beans, Canned
- 14 ½ ounces drain Diced Tomatoes with Green Chiles
- 1 ½ cups dice Bell Pepper, Green
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- ½ teaspoons Garlic Powder
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ½ cups cheddar cheese #1
- 1 ½ cups cheddar cheese #2
- 14 ½ ounces Tortilla Chips
- 1 tablespoon chop Cilantro, Fresh
- ¼ cups slice Green Onion (Scallion)
- ¼ cups drain Black Olives, Sliced, Canned
- ¼ cups Salsa
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine chicken, beans, tomatoes and chiles, bell pepper, chili powder, cumin, garlic powder, salt and pepper, and cheese #1.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, combine chicken, beans, tomatoes and chiles, bell pepper, chili powder, cumin, garlic powder, salt and pepper, and cheese #1.
- Divide among indicated number of baking pans. Sprinkle cheese #2 evenly over pans.
- Bake at 375 degrees for 20-25 minutes, until cheese is bubbly.
- Top with cilantro, green onions, olives, and salsa and serve with tortilla chips.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup dip & 3.5 oz chips Amount Per Serving
- Calories
- 921
- Total Fat
- 44g
- Saturated Fat
- 14g
- Trans Fat
- 1g
- Cholesterol
- 87mg
- Sodium
- 1594mg
- Total Carbohydrates
- 94g
- Fiber
- 8g
- Sugar
- 6g
- Protein
- 36g
- WW Freestyle
- 25
9 Comments
Join the discussionThis was amazing, the kids loved it, too!
Can you just freeze without cooking then thaw and cook from there? Instead if cooking, freezing, thawing, reheating?
Sure that is a thought!
That is what I’m going to do because I’ll likely have leftovers from each batch. This way I can cut down on the amount of times I need to reheat. Did you try it? How did it go?
It says divide among 8×8 dishes. Is this supposed to be made into 2 8×8 dishes or just one? Thanks
Nicole – Thanks for catching that. I have updated it to reflect using 1 8×8 pan.
Are the black beans supposed to be drained?
Our ingredient list will specify “drained” if you need to drain beans. However, if you prefer to drain them that’s completely fine!
This is so good and easy. I just dump it all in the pan, mix, and freeze. I add the cilantro, green onion, and olives right into the dish to freeze. To eat it we thaw and cook. The main ingredients are already cooked so it’s really just heating it up well. Kids love it, there are never any leftovers. I’ve started adding extra beans to make it go a little further – still no leftovers.