First of all, I should start off by telling you a bit of the history of the house. My grandmother was an Irish based European mix. She would put together the best simple snacks. One we call Grandma Nachos.
They're really easy. Get slices of American cheese that are not individually wrapped and a bag of round white corn tortilla chips. Painstakingly, she would pick out whole round chips and put them on a paper plate, breaking the slices apart into squares and centering them on the chips. They went in the microwave for about 30 seconds until melted.
As simple as it sounds, it took me YEARS to figure out how to make them just like she did. The secret was in buying bulk cheese slices from Sam's club and freezing them in sandwich sacks, and letting them thaw in the fridge about 12 hours before use. We love Grandma Nachos so much, there's always a quarter bag of tortilla chips of the reject broken chips. Now I finally found a use for it!
I digress. Tonight's feast from Brokesville, USA.
I give you Fiesta Bisquick Chicken Bake.
Small Onion
1lb Boneless Skinless Chicken Cutlets Diced
Taco Seasoning (Keep a little aside for Bisquick)
Splash of Grape-seed Oil (or Vegetable, anything but Olive Oil)
Splash of Water
Can Sweet Corn
Black Beans (Optional, I opted not in pictures)
Two Heaping Teaspoons of Sour Cream
I C. Cheddar Jack - Fancy Shredded
The Bottom of the Tortilla Chip Bag
3/4 C. Bisquick
1/2 C. Milk
2 Medium Eggs
Start with dicing a small onion and browning in a skillet with the Grape-seed Oil. Add in diced chicken and start browning. Once chicken's pink is mostly gone, add most of the packet of taco seasoning and add the splash of water. In a separate bowl, Mix Bisquick with 1/2 C. Milk, 2 Medium Eggs and remains of taco seasoning.
Simmer chicken/ onions until all the water is cooked out of the taco mixture.
Line a casserole dish with tin foil (makes it easier to clean!) and Pre-heat oven to 375 degrees. Take the warm chicken and fold sour cream into chicken. Fold in beans and corn. Spread the mixture evenly at the bottom of the dish. Crush the reject left overs from your Grandma Nacho tortilla chips, and spread on top of the chicken taco mixture. Then spread the shredded cheese on top. Pour the Bisquick mixture on top of the chicken, taco, chip mixture and bake until brown on top.
Verdict? Yummy, but a little bread-y. Next time I think I'll do a chips on top and Bisquick on bottom. Served with cottage cheese and sweet mini-peppers.
