Monday, September 16, 2019


BUSH’S SOUTHWESTERN STYLE PINTO BEAN NACHOS WITH SHREDDED CHICKEN would make a great game day appetizer. Did you know that Bush’s made a southwestern pinto bean? Learn something new every day. Serves 4 Total Time: under an hour. 


Precooked shredded chicken (you can substitute with pulled pork) see below
2 cans (15.4 ounces) BUSH'S® Southwestern Style Pinto Beans, drained
1 head of iceburg lettuce, rinsed, dried and finely chopped
1 package (12 ounces) yellow corn tortilla chips
1/2 small red onion, diced
2 small tomatoes, diced
1 container (8 ounces) white cheese dip
Garnish; jalapeño slices (optional) and Fresh Cilantro, chopped (optional)

Shredded Chicken Ingredients

2-3 boneless skinless chicken breasts, or thighs 
2 tbsp olive oil salt and pepper, to taste 
3/4 cup chicken broth 


Heat the olive oil in a large skillet on medium heat and place the chicken in the skillet. Season the top of the chicken with salt and pepper. Cook for 5 minutes, then use tongs to flip the chicken. Add the chicken broth, cover the skillet with a lid and cook for 7-10 minutes or until the internal temperature of the chicken is 165F. You can easily measure this with an instant read thermometer. 

Remove the chicken from the pan and shred the chicken. There are two ways to do this - you can use two forks to shred the chicken or you can place the chicken in the bowl of your stand mixer. Using the paddle attachment on the stand mixer, lock the tilt-head down (if you have one) and increase the speed to 2. The chicken will be instantly shredded in 15 seconds.

Nachos Directions:

Heat or microwave beans according to can directions till warm. Mix beans and chicken together in a large bowl. Chop lettuce and divide between four dinner plates. Layer desired amount of tortilla chips on top of lettuce. Layer chicken and beans mixture on top of the tortilla chips. Top with red onion, diced tomatoes and white cheese sauce. Garnish with jalapeño slices and cilantro for extra flavor, if using. 

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