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Smoky Chicken Nachos

What's game day without can't-stop-munching nachos? Featuring layers of crunchy tortilla chips, black beans and a creamy, smoky chicken mixture, this appetizer will disappear before the second quarter. —Whitney Smith, Winterhen, Florida
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    12 servings

Ingredients

  • 1 pound ground chicken
  • 2/3 cup water
  • 1 envelope taco seasoning
  • 1/4 cup cream cheese, softened
  • 3 tablespoons minced fresh chives
  • 2 tablespoons plus 1-1/2 teaspoons 2% milk
  • 2 tablespoons dry bread crumbs
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon paprika
  • 3/4 teaspoon liquid smoke, optional
  • 6 cups tortilla chips
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup shredded cheddar-Monterey Jack cheese
  • Optional toppings: chopped tomatoes and sliced ripe olives

Directions

  • In a large skillet over medium heat, cook chicken until no longer pink, breaking it into crumbles; drain. Add water and taco seasoning; bring to a boil. Reduce heat and simmer for 5 minutes. Combine the cream cheese, chives, milk, bread crumbs, mustard, paprika and, if desired, liquid smoke; stir into chicken mixture until blended.
  • In an ungreased 13x9-in. baking dish, layer half the chips, chicken mixture, beans and cheese. Repeat layers.
  • Bake at 350° for 15-20 minutes or until cheese is melted. Serve with tomatoes and olives if desired.
Nutrition Facts
1 serving: 195 calories, 10g fat (5g saturated fat), 41mg cholesterol, 224mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 11g protein.

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