Nachos-ish.

Today's dinner was a mess. I had plans to follow a "Beef Tostadas" recipe, but I couldn't find tostada shells at ANY of the normal stores I go to. Then, this morning, I was surprised to learn that we are completely out of beef. Oh, and I forgot to buy the taco seasoning packet when I went shopping. And the tomato sauce. It's like I forgot my brain when I went to the store or something.

I did a quick search for homemade taco seasoning and made it. I didn't know how much I was supposed to use, so I tossed the entire batch into the pot. Then, I sorta, kinda, but not really followed the tostada recipe I'd planned on using.

"Chicken Nachos-ish" (6 quart pot)

~1 tablespoon chili powder
~1/4 teaspoon garlic powder
~1/4 teaspoon onion powder
~1/4 teaspoon crushed red pepper flakes
~1/4 teaspoon dried oregano
~1/2 teaspoon paprika
~1 1/2 teaspoons ground cumin
~1 teaspoon salt
~1 teaspoon black pepper
~1 T flour
~2 chicken breasts
~2 (15 oz cans) refried beans (I used low fat.)
~1/2 c hot enchilada sauce (I used what was left from yesterday's meal.)
~1 c water*
~taco shells, broken in half
~your favorite taco toppings (I used lettuce, tomato, cheese, and sour cream.)

Mix chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, pepper, and flour in small bowl.
Toss chicken in mixture to coat.
Add refried beans, enchilada sauce, and water to crock pot and mix.
Cover and cook on low for 8 hours.
Shred chicken with 2 forks.
Spoon mixture on top of taco shells.
Add your favorite toppings.

8 servings.

For having no idea what I was doing, this was really good. Surprisingly good. *It turns out that I added a little too much water and it ended up a bit soupier than what I was aiming for, but the fact that there are a lots of leftovers is not a bad thing.