For dinner last night I made a second attempt to clean out the kitchen, and I must say that it was another success.
I’m a lover of all things in casserole form, so I’ll pick a Mexican-inspired salad over a taco any day of the week. To make this dish you’ll need:
- 1 pound ground chicken
- 1 small onion, diced
- 1 small tomato, diced
- 1 tablespoon minced garlic
- 3/4 cup kidney beans
- 3/4 cup black beans
- 1 tablespoon chili seasoning
- salt and pepper (to taste)
- extras: brown rice, lettuce, cheese, sour cream, salsa, etc.
First I sauteed the onion, tomato, and garlic with some olive oil over a medium heat. After about 8 minutes I transferred the cooked veggies into a bowl. Then I seasoned the ground chicken with salt, pepper, and chili seasoning and cooked it in the same pan, also on medium heat. When the chicken was cooked (about 8-10 minutes) I added the vegetables back in, as well as the beans. After another 2 or 3 minutes of cooking, it was a chili-like mixture of deliciousness!
I ate the chicken + bean mixture atop a base of romaine lettuce and some brown rice, and topped it with cheddar cheese and sour cream. It. was. heavenly.