Easy Dorito Crusted Taco Chicken Over Mexican Rice Recipes

DORITOS CHICKEN RECIPE

Steps:

• Preheat an oven to 180°C (350°F).
• In a bowl, combine the flour, salt, and pepper.
• Now, in another separate bowl, add the eggs.
• In yet another bowl, add the crushed Doritos.
• Dip the chicken into the flour, egg mixture, then the Doritos.
• On a lined baking tray, place the coated pieces of chicken.
• Bake in the oven for 15 minutes.
• Serve & Enjoy.

SUPER-SIMPLE DORITO® TACOS

Steps:

• Cook ground beef in a skillet over medium heat until browned and crumbly, breaking the meat up as it cooks, about 10 minutes. Drain excess grease and mix in taco seasoning. Stir in diced tomatoes with green chilies and ranch-style beans and let the mixture simmer for 10 minutes, stirring occasionally.
• Place a large handful of tortilla chips on a serving dish and top with a ladle of the ground beef mixture. Repeat with remaining chips and meat mixture. Sprinkle about 2 tablespoons of shredded Mexican cheese blend on each serving.

DORITO® CASSEROLE WITH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix crushed tortilla chips, tomatoes, cream of chicken soup, green bell pepper, green chile peppers, 1/2 cup Cheddar cheese, and 1/2 cup pepperjack cheese together in a large bowl.
• Heat a large skillet over medium-high heat. Cook and stir ground pork in hot skillet until crumbly and no longer pink, about 10 minutes. Transfer pork to tortilla chips mixture, retaining drippings in the skillet.
• Cook and stir ground chicken in reserved drippings until crumbly and no longer pink, about 10 minutes. Transfer cooked chicken to the pork-tortilla chip mixture; mix well. Pour mixture into the prepared casserole dish; top with 1/2 cup Cheddar cheese and 1/2 cup pepperjack cheese.
• Bake in the preheated oven until casserole is bubbling and cheeses are melted, about 30 minutes. Allow casserole to cool 5 to 10 minutes before serving.

DORITO CHICKEN WITH MEXICAN RICE

Steps:

• Heat olive oil in a saucepan over medium-high. Add onion and cook until tender.
• Add rice and stir to coat in oil and cook about one minute.
• Add broth and tomato sauce, bring to a boil, then cover and reduce heat to low for 5-10 minutes.
• While rice is cooking, combine soups, Rotel, Velveeta and cumin in a large microwave-safe bowl. Microwave on High for 2 minutes.
• Add chicken and continue heating in the microwave until Velveeta is melted and mixture is hot.
• Serve chicken over rice, topped with crushed Doritoes. Yum!

EASY TACO CHICKEN AND RICE SKILLET

Steps:

• In a large saute pan (large enough to hold the chicken and rice), saute the chicken breasts in oil, about 3 minutes on each side to brown.
• Add in chicken broth, minced garlic (if using), tomato sauce and dry taco seasoning mix. Bring to a boil, and simmer covered for 10 minutes, or until chicken is cooked, stirring occasionally.
• Add in the drained corn and bell pepper; bring to a full boil.
• Stir in rice, cover and remove from heat.
• Let stand 5 minutes, or until the rice is tender.
• Fluff with a fork.
• Sprinkle with grated cheddar cheese (if using), serve.

CHICKEN DORITO® CASSEROLE

Steps:

• Bring saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
• Spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients.
• Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.

DORITO CHICKEN TACO FINGERS

Steps:

• Preheat oven to 400 degrees.
• Spray a baking sheet with no stick cooking spray.
• Cut chicken into 1/2 inch strips.
• Combine mayo, milk in a large bowl.
• Place tortilla chips and taco seasoning in zip lock baggie, crush chips into medium size crumbs.
• Pour chip mix into a medium size bowl.
• Coat chicken strips in mayo mixture, then in the crushed tortilla chips.
• Place on baking sheet, be sure to not overlap.
• Bake until just browned and chicken is cooked through about 10-12 minutes.
• Serve with sour cream and salsa.

CHICKEN TACO RICE

Steps:

• In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn., Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.