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Mexican Chicken Nachos: Easy Family Recipe
Youssef Hb

Mexican Chicken Nachos

These hearty, oven-baked nachos are a quick and satisfying dinner perfect for busy weeknights. Featuring lean ground chicken, a trio of protein-packed beans, and melted cheese served over crispy tortilla chips, this meal is a crowd-pleaser that avoids soggy results by using a high-heat baking technique. Simple pantry staples create a robust, flavorful dish that even picky eaters will enjoy customizing with their favorite fresh toppings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 pound Ground Chicken
  • 1 tsp Kosher Salt
  • 2 tsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1/4 tsp Freshly cracked Black Pepper
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1 tbsp Extra virgin Olive Oil
  • 1 cup Mixed Beans (Black, pinto, and white)
  • 6 cups Thick, sturdy Tortilla Chips
  • 1 cup Mexican Cheese blend, shredded

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Combine ground chicken with salt, chili powder, paprika, pepper, cumin, and coriander in a bowl.
  3. Heat olive oil in a skillet over medium-high heat and cook the seasoned chicken until browned and cooked through.
  4. Stir in the mixed beans to the cooked chicken until heated through.
  5. Spread the tortilla chips evenly on a large baking sheet.
  6. Distribute the chicken and bean mixture over the chips.
  7. Sprinkle the shredded cheese over the top of the nachos.
  8. Bake for 5-8 minutes until the cheese is bubbling and melted.
  9. Serve immediately while warm with desired toppings.

Notes

Use high-quality sturdy tortilla chips to prevent breakage under the weight of the toppings. Shred your own cheese for the best melt consistency. Feel free to top with fresh cilantro, diced tomatoes, or avocado after baking.