Mini Nacho Bowls:
Baked Lays corn tortilla scoops
half a fresh jalapeno
1-2 grilled chicken breasts
1/2 can pinto beans
canned red enchilada sauce
Monterrey jack, pepper jack, or cheddar cheese (whatever you like)
Take your chips and line a pan with them, I like to use only intact scoops. Fill each one with about 3 beans then top the beans with a bit of diced fresh jalapeno.
I like to grill my chicken in bulk and use it through out the week and I love McCormick's baja citrus marinade packet so I use that on my chicken. Shred a couple of chicken breasts and place a bite sized piece of chicken in each scoop.
Drizzle a little bit of enchilada sauce (just a little bit) over each one, don't go crazy or your nachos will be soggy.
Top each one with a sprinkle of shredded cheese followed by a jarred jalapeno slice.
Bake for a few minutes about 400 degrees and you're good to go!
So that's it, pretty easy, huh?
Now for the rice:
I use a rice cooker for this because it's easier and healthier than if I didn't.
2 cups of rice
1 can of tomato sauce
2 teaspoons cumin
a dash or two of cayenne pepper
water (amount depends on your rice cookers instructions)
Dump it all into the rice cooker, mix it around, and let it do its thing! I used to saute the rice with onions in some oil before I added the water and tomato sauce and you can do that if you want. It really does taste better that way but it adds a lot of fat and calories so I omit that step now.
I'll post my borracho beans recipe later!