Easy Chicken Skillet Nachos

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 15 oz 1 can black beans
  • 1 Tomato

• Condiments

  • 1 Sabra classic or spicy guacamole
  • 1 Salsa

• Baking & Spices

  • 1 tbsp Taco seasoning

• Snacks

  • 10 cups Tortilla chips

• Dairy

  • 8 oz Cheddar cheese, sharp grated
  • 8 oz Pepper jack cheese, grated

• Liquids

  • 1 tbsp Water

• Other

  • Sabra Farmer's Ranch

Found on blessthismessplease.com

Description

Ingredients

• Tortilla chips, about 10 cups
• 2 cups cooked shredded chicken
• 1 tablespoon taco seasoning
• 1 tablespoon water
• 8 ounces sharp cheddar cheese, grated
• 8 ounces pepper jack cheese, grated
• 1 can black beans (15 ounce), drained and rinsed
• Diced tomato, green onions, black olives, and jalapenos
• Sabra Farmers Ranch
• Sabra Classic or Spicy Guacamole
• Salsa

Directions

• In a large cast iron skillet (or other oven proof skillet) or a large rimmed baking sheet, spread tortilla chips in an even layer over the bottom. Preheat your oven to 350 degrees.
• Add the taco seasoning and water to your cooked shredded chicken and stir to combine. Add half of the shredded cheese, half of the chicken, half of the beans to the chips in the skillet. Add a second layer of chips to the skillet and top with the remaining cheese, chicken, and beans.
• Place the skillet in the hot oven to 10-15 minutes until the cheese is melted. Remove the skillet from the oven and top with chopped tomato, green onions, black olives, and jalapenos. Serve with Sabra Greek Yogurt Farmers Ranch, Sabra Guacamole, and salsa.