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Smoky Chicken Nachos (12)

Source of Recipe

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Smoky Chicken Nachos (12)

Taste of Home's Holiday & Celebrations Cookbook Annual 2011
Reviews rate this recipe 4 of 5 stars.
Prep: 20 min. Bake: 15 min.
Yield: 12 servings.

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. —Whitney 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
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• 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.

1 serving (calculated without toppings) equals 195 calories, 10 g fat (5 g saturated fat), 41 mg cholesterol, 224 mg sodium, 14 g carbohydrate, 2 g fiber, 11 g protein.