- Servings: 8 to 10
|2||Large Bags Tortilla Chips|
|Large Can Pinto Beans|
|Shredded Chicken, 2 cans fat-free white meat chicken, drained and pulled apart|
|1 pkg||Mexican-blend Cheese, shredded|
|1 pkg||Mozzarella Cheese, shredded|
|2||Large Tomatoes, chopped|
|½||Onion, finely chopped|
|3 cans sliced||Ripe (black) Olives, drained|
|Sour Cream, optional|
On a large cookie sheet, spray non-stick oil over the entire surface. Then place tortilla chips covering the entire bottom. All of the ingredients DO NOT have to go in a layered fashion, just make sure to mash pinto beans (Drain beans, but save some of the liquid to add so that when you mash the beans they don't get too dry.).
Cover chips with beans and chicken. Sprinkle cheeses on everything. Place in the oven at 400 degrees for 15 minutes until everything is hot and melted. Remove and sprinkle with tomatoes, onion, olives over the entire baked mixture, and topped off with avocados and drizzled with salsa over the entire nachos. (Sour cream is optional.)
This is a very easy and quick recipe for a quick bite, for kids or drop-over guest. That's why I made it using canned or pre-packaged items to accommodate our busy lives but still healthy and filling.