Smoky Chicken Nachos

• Meat

  • 1 lb Ground chicken, Lean

• Produce

  • 1 can Black beans
  • 3 tbsp Chives, Fresh
  • 1 Tomato, small

• Condiments

  • 1/2 tsp Liquid smoke

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 packet Taco seasoning

• Snacks

  • 6 cups Tortilla chips

• Dairy

  • 1 cup Cheddar-monterey jack cheese
  • 1/4 cup Cream cheese

• Liquids

  • 2/3 cup Water

Found on life-in-the-lofthouse.com

Description

Ingredients

• 1 pound lean ground chicken
• 2/3 cup water
• 1 packet taco seasoning
• 1/4 cup cream cheese, softened
• 1/2 teaspoon paprika
• 1/2 teaspoon Liquid Smoke
• 6 cups tortilla chips
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup (4 ounces) shredded cheddar-Monterey Jack cheese
• 1 small tomato, diced
• 3 Tablespoons minced fresh chives

Directions

• In a large skillet over medium heat, cook and crumble ground chicken until no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream cheese, paprika and Liquid Smoke to chicken. Gently stir to combine everything. In an ungreased 9x13-inch baking dish, layer half of the chips, chicken mixture, beans and cheese. Repeat layers. Bake, uncovered, at 350° F. for 15 to 20 minutes or until cheese is melted. Sprinkle diced tomatoes and chives over the top. Serve and enjoy!