When I pulled this out of the oven, Shane was looking over my shoulder.
“Is that a retro recipe?” he asked.
Well no, not technically. But definitely in spirit.
The recipe is adapted from one in Rotisserie Chickens to the Rescue! published in 2003, but the contents are something out of 1955. If the name "Nacho Dinner Bake" isn’t enough, the chicken, combined with sour cream, salsa, and canned corn, topped by black beans and cheese, all on a bed of tortilla chips certainly is.
I'm wincing as I write this. I love simple dishes, traditional meals, and comfort foods, but I try to avoid anything campy (well, most of the time).
But maybe I shouldn't write it off. It’s tasty, kid-friendly (Kian and Sadie were all over it), and easy to make. You can also get it on the table in 20 minutes -- helpful if Donna Reed doesn’t live at your house.
Two other options:
1) Leave out the tortilla chips and, after baking, spoon over yellow rice
2) Use the unbaked filling as a party dip
Nacho Dinner Bake
14 oz. bag tortilla chips
2 cups chopped rotisserie chicken
2 cups frozen corn, thawed or canned corn, drained
1 ½ cups salsa
½ cup light sour cream
½ cup chopped scallions
1 Tbsp. chili powder
1 to 2 tsps. ground cumin
1 tsps. garlic powder
½ tsp salt
1 (15 oz.) can black beans, drained and rinsed
Shredded Mexican blend cheese, to taste
Position a rack in the bottom third of the oven. Preheat oven to 450-degrees F. Lightly grease a 13x9 glass baking dish. Line the bottom of the dish with chips.
In a medium bowl, stir together the filling ingredients and spoon mixture over chips. Top with black beans, followed by a sprinkling of cheese. Bake until the filling is hot and the cheese is melted, about 15 minutes. Serve immediately, scooping it out with a serving spoon. Garnish with sour cream, salsa, avocado slices and remaining tortilla chips. Serves 6 to 8.
Tags: recipe, rotisserie chicken recipe, fast dinner