Smoky Chicken Nachos

Ready In: 35 m
Serving: 8


  • pound lean ground chicken
  • 2/3 cup water
  • 1 packet taco seasoning
  • 1/4 cup cream cheese, softened
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Liquid Smoke
  • 6 cups tortilla chips
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup (4 ounces) shredded cheddar-Monterey Jack cheese
  • 1 small tomato, diced
  • 3 Tablespoons minced fresh chives
  • Directions

    1. In a large skillet over medium heat, cook and crumble ground chicken until no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream cheese, paprika and Liquid Smoke to chicken. Gently stir to combine everything.
    2. In an ungreased 9×13-inch baking dish, layer half of the chips, chicken mixture, beans and cheese. Repeat layers.
    3. Bake, uncovered, at 350° F. for 15 to 20 minutes or until cheese is melted. Sprinkle diced tomatoes and chives over the top. Serve and enjoy!

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