Yield: 8 Servings
|8 ounces||Tortilla chips|
|¾ cup||Old El Paso Thick 'n Chunky Salsa|
|1 can||Black Beans (15 oz); Drained and rinsed|
|3 \N||Frozen Charbroiled mesquite Chicken breast patties; Thawed and chopped|
|1 \N||Tomato; Chopped|
|8 ounces||Mexican cheese blend; Finely shredded|
1. Heat oven to 400F. Line 15x10x1-inch baking pan with foil. Spread half of the tortilla chips evenly in foil lined pan.
2. In medium bowl, combine salsa and beans; mix well. Spoon half of bean mixture over chips; top with half each of chicken, tomato and cheese.
3. Bake for 12-14 minutes or until cheese is melted.
NOTES : INGREDIENT SUBSTITUTION: Use leftover grilled chicken breast, steak or pork in these nachos in place of the frozen charbroiled chicken breast patties. MAKE IT SPECIAL: For nachos supreme, garnish them with chopped avocado, sour cream, and sliced jalapeno chiles.
Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998