Loaded Chicken Nachos

20 minutes Prep Time
15 minutes Cook Time
8 Servings

These Loaded Chicken Nachos are perfect for game day or a get-together with friends or family. Layered with crispy Mission Tortilla Strips, chicken, Bush’s Black Beans, and loads of cheese, they are then baked until the cheese is melted and bubbly. Topped with the fresh flavor of Red Gold Petite Diced Tomatoes, this is sure to be a game day favorite!

Ingredients

  • 1 bag of Mission Tortilla Strips (about 3/4 of 11 oz bag)
  • 1 can Bush’s Black Beans 15 oz, drained and rinsed
  • 1 can Red Gold Petite Diced Tomatoes 14.5 oz, drained and rinsed
  • 4 cups of cooked chicken (rotisserie chicken works great)
  • 1 packet taco seasoning 1 oz
  • 1/2 cup water
  • 3 cups shredded cheese (cheddar or a blend of your favorite)
  • chopped cilantro
  • 2 jalapenos, sliced, optional
  • 2-3 green onions, sliced
  • sour cream, optional topping
  • lime wedges, optional topping

Instructions

Step one

Preheat oven to 375°F.

Step two

Line a large cookie sheet or half size sheet pan with foil, for easy clean up. Spread Mission Tortilla Strips in a layer on the tray.

Step three

Drain and rinse the Bush’s Black Beans, set aside. Drain and rinse the Red Gold Petite Diced Tomatoes, set aside.

Step four

In a skillet add chopped chicken, taco seasoning and water. Over medium heat stir gently until chicken is heated through and seasoning thickens.

Step five

Top the tortilla strips starting with the seasoned chicken, then black beans, and then cheese.

Step six

Place the cookie sheet in the preheated oven for about 10 minutes, until cheese has melted.

Step seven

Remove from oven and top the nachos with the diced tomatoes, chopped cilantro, jalapeno slices (if using), and green onion.

Step eight

Serve with sour cream and lime wedges as desired.

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