23 oz Empty Metal Can (at a minimum, can be larger)
Tortilla Chips
1 lb Boneless Skinless Chicken Breast, cooked and cubed
1 Packet Taco Seasoning
3 Cups Shredded Mexican Cheese
1 Can Black Beans, drained and rinsed
Black Olives, sliced
Pico de Gallo
1 Jalapeno, sliced
Sour Cream, for topping, optional
Directions:
Preheat the oven to 350 degrees F. Liberally spray the inside of the metal can with cooking spray.
Cube the chicken. Add to a skillet with ½ cup water and the packet of taco seasoning. Stir to combine. Bring to a boil then reduce the heat to simmer to allow the chicken to heat through and absorb the seasoning, stirring occasionally. Remove from the heat and set aside.
Drain and rinse the black beans. Slice the jalapeno. Drain the olives.
Assemble the nachos in the metal can. Place a layer of tortilla chips on the bottom. Top with shredded cheese, chicken, black beans, olives, Pico de Gallo, and sliced jalapeno. Add another layer of tortilla chips and continue to create layers until the metal can is full, with tortilla chips being the top layer.
Bake for 15-20 minutes.
Remove from the oven and place a plate on top of the metal can. Invert the metal can onto the plate and carefully lift to allow the nachos to fall out while holding their stacked shape.
Top with additional shredded cheese, Pico de Gallo, jalapeno slices, and finish by drizzling sour cream over the top.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
23 oz Empty Metal Can (at a minimum, can be larger)
Tortilla Chips
1 lb Boneless Skinless Chicken Breast, cooked and cubed
1 Packet Taco Seasoning
3 Cups Shredded Mexican Cheese
1 Can Black Beans, drained and rinsed
Black Olives, sliced
Pico de Gallo
1 Jalapeno, sliced
Sour Cream, for topping, optional
Directions:
Preheat the oven to 350 degrees F. Liberally spray the inside of the metal can with cooking spray.
Cube the chicken. Add to a skillet with ½ cup water and the packet of taco seasoning. Stir to combine. Bring to a boil then reduce the heat to simmer to allow the chicken to heat through and absorb the seasoning, stirring occasionally. Remove from the heat and set aside.
Drain and rinse the black beans. Slice the jalapeno. Drain the olives.
Assemble the nachos in the metal can. Place a layer of tortilla chips on the bottom. Top with shredded cheese, chicken, black beans, olives, Pico de Gallo, and sliced jalapeno. Add another layer of tortilla chips and continue to create layers until the metal can is full, with tortilla chips being the top layer.
Bake for 15-20 minutes.
Remove from the oven and place a plate on top of the metal can. Invert the metal can onto the plate and carefully lift to allow the nachos to fall out while holding their stacked shape.
Top with additional shredded cheese, Pico de Gallo, jalapeno slices, and finish by drizzling sour cream over the top.
Serve immediately and enjoy!
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.