Skillet Chicken Nachos

Submitted by Golfladee

"This is a great appetizer for a party, after making in the skillet you can put in a crockpot to keep hot. I got this recipe from a co-worker. This is so popular, I have guys even asking me for the recipe!"

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 lb chicken breast (cooked and shredded)
• 1 medium onion (chopped)
• 1 (24 ounce) jar picante sauce
• 15 ounces black beans (rinsed & drained)
• 10 ounces rotel
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 (12 ounce) bag tortilla chips

directions

1. Combine all ingredients, except cheddar cheese in skillet over medium heat.
2. Bring to a boil, reduce heat and simmer for about 10 minutes.
3. Stir in cheese until melted (or if keeping in crockpot, I usually put on the side, when serving).
4. Serve with tortilla chips.

Reviews

[cookinpossum]

I loved this but made a few modifications. I added one can of yellow corn to the mix. I did not use the onion because the picante sauce had enough on its own. I was unable to find cumin in my store so I used Mrs. Dash Southwest Chipotle seasoning blend instead. I seasoned the chicken with it. This took the place of the chili powder, cumin and oregano. I did heat all the ingredients in a skillet but then layered it in a casserole dish with the cheese and chips and baked it at 350 for about 30 minutes or until cheese is melted. Yummy! I ate it with more tortilla chips. I will definitely make this again.

 

[LuvToEat]

Made this last night for the big game--what a hit! All my family enjoyed it--and my teenage son is picky! I didn't change anything and don't plan to, it's great as written. Thanks for a great new recipe!