Knockout Nachos

 

Last night was a weird one.  Besides having CRAZY dreams once I fell asleep, it didn’t feel like Friday.  Mike and I both agreed that we were just a little bit blah.  The weather was eh and we both took cat naps when we got home from work.  Weird.

As we woke up from our slumber, I wasn’t in the mood to cook, but knew that I didn’t want to a.)spend money to eat out somewhere, or b.)get dressed to spend money to eat out somewhere; so homemade nachos it was.

 

 

I don’t know why I have never made these at home before last night; because boy were they easy and tasty!  They actually hit the spot and were followed up by a Peanut Butter Chocolate Banana Smoothie for dessert compliments of Mike.

Our so-so Friday night turned into a flavor explosion after this quick and easy bar-type meal.  Cheaper, healthier and tastier than many restaurant versions without ever leaving your house.  Perfect!

 

 

 

Chicken and Black Bean Nachos

--Remember, this is more of a method than a recipe.  Any beef, beans or veggie fillers can be swapped in and out to make tons of different versions. Be creative!

 

1 Bag of your favorite store bought tortilla chips

1 large boneless/skinless chicken breast, or 3 chicken tenderloins

1 jar salsa

1/2 C black beans

1/4 C white shoe peg corn

2 C reduced fat cheddar cheese

reduced fat sour cream for garnish

*optional add-ins:  cumin, garlic salt, taco sauce and taco seasoning

 

In a medium sauté pan, combine cooked and shredded chicken (I just boiled mine for a few minutes until it was done and then chopped it up – quick and easy), half a jar of salsa (or more if desired), 1/2 C black beans and corn.  Simmer for about 10 minutes until flavors meld.  At this point I also added a few shakes of cumin, garlic salt, and taco seasoning for more of a kick. 

 

To assemble: Spread a layer of tortilla chips on top of a lightly greased baking sheet (I topped the chips with a bit of extra cheese ).  Top with the chicken mixture.  Finish by topping the entire mixture with cheese.

 

 

Bake  at 350 degrees for about 12-15 minutes or until cheese is melted.  I also finished mine under the broiler for about a 1 1/2 minutes for more crispiness.

 

 

Serve with sour cream and top with anything you like:  black olives, shredded lettuce, pico de gallo, jalapenos, etc.  The possibilities are endless!