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Chicken and Bean Nachos

Chicken and Bean Nachos Recipe

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Prep/Cook Time: 15 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1 cup
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14.5 ounces) stewed tomatoes
1 envelope (1.25 ounces) taco seasoning mix
1/2 bag (15 ounces) tortilla chips
1/2 cup shredded Monterey Jack cheese
Sour cream for garnish (optional)
Guacamole for garnish (optional)
Black olives for garnish (optional)
Jalapenó peppers for garnish (optional)


  1. In a medium saucepan stir together chicken, beans, tomatoes and seasoning mix. Heat over medium-high heat to a boil. Reduce heat and simmer, uncovered, 3 minutes.
  2. Arrange tortilla chips in a 10-inch pie plate; spoon chicken mixture over all. Sprinkle with cheese. Broil under a preheated hot broil 1 to 2 minutes until cheese melts.
  3. Add toppings, if desired. Serve immediately

  • Serving Size 249g

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 540

  • Total Fat 24g (37%)

  • Saturated Fat 4.5g (23%)

  • Trans Fat 0g

  • Cholesterol 30mg (10%)

  • Sodium 1240mg (52%)

  • Total Carbohydrate 64g (21%)

  • Dietary Fiber 8g

  • Sugars 7g

  • Protein 14g

  • Vitamin A %

  • Vitamin C %

  • Calcium 240%

  • Iron 2%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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