Lunch: Smoky Chicken Nachos Recipe

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

Instructions

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.
In an ungreased 13-in. x 9-in. baking dish, layer half of the chips, chicken mixture, beans and cheese. Repeat layers.
Bake at 350 ° for 15-20 minutes or until cheese is melted. Serve with tomatoes and olives if desired.

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