Spicy Mexican Chicken & Beans

On the menu this weekend is tacos - yum!  Mexican-style food is my favorite, although I realize we Americans have really made up our own Mexican-inspired cuisine.  Here's my version of the filling for either tacos with crunchy shells, soft tacos in soft flour tortillas or a fresh taco salad.  I like mixing the meat and the beans together for a more hearty filling.

Spicy Mexican Chicken & Beans

6 - 8 chicken thighs, cooked & shredded
1 medium onion, diced
3 cans beans (pinto, black, kidney or white, or any combo of these), drained
1 1/2 cups salsa, any variety store bought or homemade
1/4 cup water
1 can Rotel, any variety
2 T chili powder
1 1/2 T taco seasoning
red pepper flakes, to taste
cilantro, a couple of pinches
salt & pepper, to taste

Carmelize onions in olive oil.  Add tomatoes with juice and simmer for 5 - 10 minutes to reduce.

Add onions & tomatoes and remaining ingredients to crock pot (with a potato masher, mash about half the beans to give more of a refried bean texture).  Cook on low 4 - 5 hours prior to service.

***

Need some guacamole to go with your tacos?  Here's an easy recipe:

Quick Guacamole Recipe

3 to 4 avacados, mashed with a fork
salt, to taste (a pinch or two)
salsa, about a cup, any variety
juice of half a lemon
sour cream, large spoonful

Mix all together and serve with tortilla chips & salsa.