Chicken And Bean Nachos
From joshsmom 16 years ago
- 15 minutes to make
- Serves 2
The hardest part of this recipe is the assembly, but once that's done, you don't need anything else, except a fork.
Ingredients
- 1 (1 1/2 lb.) bag Tostitos brand Restaurant style tortilla chips shopping list
- 1 14 1/2 oz. can refried beans, (Pinto or Black), with bacon grease, garlic, and salt added. shopping list
- 1 7oz. can chicken, light and dark meat, (separated with a fork to shred) shopping list
- Lawry's Calif. blend garlic salt, to taste shopping list
- 2 c. shredded sharp cheddar cheese shopping list
- 1 small jar Trappey's brand pickled nacho sliced jalapenos, (This brand is superior for crunch and flavor). shopping list
- 1 16oz. cont. Borden sour cream shopping list
- 1 16oz. jar Albert's Famous Mexican hot sauce, (or homemade salsa fresca) shopping list
How to make it
- Preheat oven to 350, and warm beans with garlic, salt and bacon grease on top of stove.
- Spray a 13 x 9 pan with nonstick spray and completely cover with tortilla chips.
- With a spoon place some beans on each chip.
- With a fork, place some chicken on each chip, until all chicken is used. Season with garlic salt.
- Spread the cheese over each nacho, and then top with two or three nacho pepper slices.
- Bake for 10 or 15 minutes, or until done. Remove from oven and using a long teaspoon place a dollop of sour cream on each one, followed by a dollop of hot sauce, or salsa fresca. Now the only thing you need is a fork and maybe a Margarita.
- I had a can of chicken in my cabinet, once, and was determined to find something to do with it. This is what I came up with and I loved them so much from that moment on, they became my favorite nachos. I almost never make any other kind now. I hope you enjoy them too!
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- veg HAMILTON, OH
- joshsmom Beeville, TX
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