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One of the easiest and great tasting "complete" suppers would have to be a Mexican food dinner with chicken fajitas, burritos, tacos, and nachos as well. Although this may sound like it's a lot of food, all of the dishes compliment one another, and besides, everyone loves mexican food leftovers. The key to making this diverse of a dinner lies in the tortillas that are used. I recommend using soft shells for the majority of the dinner, but hardshells can be used to make the tacos as well. Here's what you will need...

Serving 4-6

4 chicken breast, boneless and skinless
1 pound of ground beef
3 onions
2-3 bell peppers
blackbean and rice mix "ready-made" (just boil)
1 head of lettuce/ 2 tomatoes
2 bags of shredded cheese
salsa of choice
optional- black olives/ jalepeno peppers

medium and large "soft shell" tortillas/ Hardshells if you want tacos as well
chips or "scoops"
Taco/ Fajita seasoning- 1 taco pack, 2 fajita packs

All components of this meal can be started at the same time, read to end before beginning.

To begin, add vegetable oil to skillet and add in pieces of sliced chicken breast, about quarter sized. Cook the chicken until it is done, strain, then place in a bigger skillet with 2 sliced bell peppers and 2 sliced onions, also add a small amount of oil to pan to prevent sticking. The seasoning for this mix can be purchased seperately and adds to the ease of the dinner. Simply search your local grocery store for the type of seasoning that you like. For the chicken, you may want to use two packets of seasoning but it is a matter of taste. Add seasoning when vegetables are added to chicken. Cook until vegetables are finished, this is usually when they just begin to lose their crispness.

While cooking the chicken and it's vegetable mix, add one box of blackbean and rice mix to boiling water and cook for the appropriate time. Usually the beans and rice can be started at the same time as the chicken and the two will finish simultaneously. These premixed packs can be found at the grocery store and make for an easy addition to your fajita feast.

For taco, nacho, and burrito addition to dinner, start a skillet with 1 pound of ground beef in it. When it is nearly finished (barely pink), add in 1 sliced onion and seasoning packet, cook until meat is well done and onions are soft.

When completed, add chicken and vegetables, shredded cheese, blackbean and rice mix, lettuce, tomato, and salsa to a large soft-shell tortilla and roll. I have found that this can be accomplished the easiest by placing contents of fajita one-third of the way from edge and then rolling so that the side with more shell wraps around the contents. Once rolled, the edges can be folded inward and tucked. The fajita can be eaten this way, sometimes by hand, or you can add salsa and cheese on top of the rolled fajita.
For the additions to the meal, use medium soft-shell tortillas for burritos by placing groundbeef, cheese, and blackbean and rice mix to shell and then rolling together tightly. Hardshell tacos can be made this way as well. Nachos can be made by placing chips on a plate and sprinkling groundbeef and cheese over them. Rather than flat chips I prefer "scoops" because they actually hold the contents and melted cheese blends do not wind up on the plate and not the chips. There are many more options that can be applied to this meal, such as, black olives on the fajitas, as well as jalepeno peppers to all dishes. From this blend of chicken and vegetables, many other mexican style dishes can be made by simply changing the type of tortilla, just use your imagination!

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