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Smoky Chicken Nachos

 Smoky Chicken Nachos
What's game day without can't-stop-munching nachos? Featuring layers crunchy tortilla chips, black beans and a creamy, smoky chicken mixture, this appetizer will disappear before the second quarter. —Whitney Smith, Winterhen, Florida
12 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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

2 of 2

Smoky Chicken Nachos (continued)

Directions (continued)

  • with tomatoes and olives if desired. Yield: 12 servings.
Nutritional Facts: 1 serving (calculated without toppings) equals 195 calories, 10 g fat (5 g saturated fat), 41 mg cholesterol, 224 mg sodium, 14 g carbohydrate, 2 g fiber, 11 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.