Description
Smoky Chicken Nachos combine lean ground chicken seasoned with taco spices and a hint of smoky flavor, layered with black beans, tortilla chips, and melted cheddar-Monterey Jack cheese, topped with fresh tomatoes and chives. This hearty and flavorful dish is perfect for a game day snack or casual dinner.
Ingredients
Scale
Protein and Seasoning
- 1 pound lean ground chicken
- 1 packet taco seasoning
- 2/3 cup water
- 1/4 cup cream cheese (softened)
- 1/2 teaspoon paprika
- 1/2 teaspoon Liquid Smoke
Chips and Beans
- 6 cups tortilla chips
- 1 can (15 ounces) black beans, rinsed and drained
Cheese and Toppings
- 1 cup (4 ounces) shredded cheddar-Monterey Jack cheese blend
- 1 small tomato, diced
- 3 tablespoons minced fresh chives
Instructions
- Cook the Chicken Mixture: In a large skillet over medium heat, cook and crumble the ground chicken until it is no longer pink, then drain any excess liquid. Add the water and taco seasoning packet, bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes. Stir in the softened cream cheese, paprika, and Liquid Smoke until well combined and creamy.
- Assemble the Nachos: In an ungreased 9×13-inch baking dish, spread half of the tortilla chips evenly on the bottom. Layer half of the chicken mixture over the chips, followed by half of the rinsed black beans and half of the shredded cheese. Repeat the layering process with the remaining chips, chicken mixture, beans, and cheese to build a second layer.
- Bake the Nachos: Place the assembled dish in a preheated oven at 350°F (175°C) and bake uncovered for 15 to 20 minutes, or until the cheese is melted and bubbly.
- Add Fresh Toppings and Serve: Once baked, sprinkle the diced tomatoes and minced fresh chives evenly over the top of the nachos. Serve immediately and enjoy your smoky chicken nachos while warm.
Notes
- For spicier nachos, add a pinch of cayenne pepper or hot sauce to the chicken mixture.
- You can substitute black beans with pinto beans or refried beans if preferred.
- Leftover nachos can be refrigerated and reheated in the oven for best texture retention.
- Use low-fat cream cheese to reduce the fat content if desired.
- To make it gluten-free, ensure the taco seasoning and tortilla chips are certified gluten-free.
