Directions
- 1Heat up the pinto beans with water and taco seasoning.
- 2Mash the beans a little bit to make the filling creamy and hold together.
- 3Stir in the chicken and heat it through.
- 4Drape 9 to 10 inch tortillas over your casserole dish.
- 5Add a layer of cheese.
- 6Go in with some chopped tomato and then some sour cream.
- 7Add tostada shells for crunch.
- 8Apply nacho cheese sauce straight from the can onto the crunch layer.
- 9Add the chicken and bean filling.
- 10Cover with one more tortilla.
- 11Fold over the tortilla pieces that were hanging over the side.
- 12Brush the rest of the butter on top.
- 13Bake in the oven at 425 degrees for about 20 minutes.
- 14Let it sit for about 10 minutes before flipping it out.
Ingredients
- 1 can pinto beans drained and rinsed
- 0.25 cup water
- 1 packet taco seasoning
- chicken
- green onions
- pre-shredded cheese
- tortillas
- chopped tomato
- sour cream
- tostada shells
- nacho cheese sauce
- butter
Equipment
casserole dishoven
Tips
- Let it sit for about 10 minutes before flipping it out.
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