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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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What's game day without can't-stop-munching nachos? Featuring layers crunchy tortilla chips, black beans and a creamy, smoky chicken mixture, this appetizer will disappear before the second quarter. âWhitney Smith, Winterhen, Florida 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 (4 ounces) shredded cheddar-monterey jack cheese |
optional toppings: chopped tomatoes and sliced ripe olives |
Directions:
1. In a large skillet over medium heat, cook chicken until no longer pink; 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 Liquid Smoke if desired; stir into chicken mixture until blended.
2. In an ungreased 13-in. x 9-in. baking dish, layer half of the chips, chicken mixture, beans and cheese. Repeat layers.
3. Bake at 350° for 15-20 minutes or until cheese is melted. Serve with tomatoes and olives if desired. Yield: 12 servings.
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