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Chicken and Black Bean Nacho Dip - Lunch Version

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Chicken and Black Bean Nacho Dip - Lunch Version

Kim
The Cook
4 Servings
16 Ingredients
9 Comments

Eating real food can be fun this summer with our Chicken and Black Bean Nacho Dip.

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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
Serving Day Ingredients
  • 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

  • Labels
  • Foils
  • 0.5 Baking Pan, 9x13s

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?

  1. 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.

  1. 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.

  1. In a large bowl, combine chicken, beans, tomatoes and chiles, bell pepper, chili powder, cumin, garlic powder, salt and pepper, and cheese #1.
  2. Divide among indicated number of baking pans. Sprinkle cheese #2 evenly over pans.
  3. Bake at 375 degrees for 20-25 minutes, until cheese is bubbly.
  4. Top with cilantro, green onions, olives, and salsa and serve with tortilla chips.

Categories

nut-free, traditional, gluten-free, spring, summer, winter, fall, egg-free, real-food, fish-free, shellfish-free

Categories

nut-free, traditional, gluten-free, spring, summer, winter, fall, egg-free, real-food, fish-free, shellfish-free

9 Comments

Join the discussion

  2. Can you just freeze without cooking then thaw and cook from there? Instead if cooking, freezing, thawing, reheating?

    Reply

    2. 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?

      Reply

    1. Our ingredient list will specify “drained” if you need to drain beans. However, if you prefer to drain them that’s completely fine!

      Reply

  5. 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.

    Reply