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Trash Can Chicken Nachos

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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


  1. Preheat the oven to 350 degrees F. Liberally spray the inside of the metal can with cooking spray.
  2. 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.
  3. Drain and rinse the black beans. Slice the jalapeno. Drain the olives.
  4. 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.
  5. Bake for 15-20 minutes.
  6. 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.
  7. Top with additional shredded cheese, Pico de Gallo, jalapeno slices, and finish by drizzling sour cream over the top.
  8. Serve immediately and enjoy!
Course: Appetizer, Appetizers, Dinner, Lunch, Poultry, Side, Side Dish
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