Recipe - Grilled Chicken Nachos

8 ounce Tortilla chips
Three fourths cup Old El Paso Thick 'n Chunky
Salsa
1 cn Black Beans (15 oz); Drained
and rinsed
3 Frozen Charbroiled mesquite
Chicken breast patties;
Thawed and chopped
1 Tomato; Chopped
8 ounce Mexican cheese blend; Finely
shredded

1. Heat oven to 400F. Line 15x10x1inch baking pan with foil. Spread half
of the tortilla chips evenly in foil lined pan.

2. In medium bowl, combine salsa and beans; mix well. Spoon half of bean
mixture over chips; top with half each of chicken, tomato and cheese.
Repeat layers.

3. Bake for 1214 minutes or until cheese is melted.

NOTES : INGREDIENT SUBSTITUTION: Use leftover grilled chicken breast,
steak or pork in these nachos in place of the frozen charbroiled chicken
breast patties. MAKE IT SPECIAL: For nachos supreme, garnish them with
chopped avocado, sour cream, and cut or sliced up jalapeno chiles.
Recipe by: Pillsbury's Make It Easy Mexican

Posted to recipeludigest Volume 01 Number 563 by Rodeo46898
Rodeo46898@aol.com on Jan 20, 1998