Loaded Nachos
Sheet pan nachos for supper — lazy chicken nachos, easy barbecue chicken nachos, trash can nachos, buffalo chicken nachos — for busy weeknights and game days.
★ snack
snackLazy chicken nachos
I love nachos, I love chicken, and I love an easy recipe.
Katherine VolkIngredients
- 2 cans Cream of chicken
- 1 can Rotel - I use medium
- 1 can Black beans - drained and rinsed
- 1 cup Shredded cheddar cheese
- 1 lb Chicken breast or tenders
- 1 bag Taco chips
- 2 tsp Chili powder
- 3 tsp Cumin
- Salt and pepper
Instructions
- 1Line your crockpot with a liner or spray oil.
- 2Cut up the chicken into bite size pieces. Add spices to a ziplock bag and shake chicken chunks in the spices.
- 3Add the cream of chicken, black beans, rotel, shredded cheese and chicken to the crock pot.
- 4Cook on high for 2-3 hours or low 4-6 hours.
- 5Once the chicken is cooked preheat oven to 350. Lay chips on a foil lined pan. Pour mixture over the chips and top with more cheese.
- 6Cook till the cheese melts. You could also broil at this step vs cooking but I always burn food with the broiler lol.
- 7Top with socir cream, lettuce, tomatoes,olives or whatever else you like.
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Open in Pepper →Nachos Big Enough To Call Dinner
A pan of nachos solves a lot of problems at once. You've got meat, beans, cheese and chips on one sheet pan, everybody picks what they want on top, and there's almost nothing to wash afterward.
Cooks on Pepper reach for these on the nights nobody agrees on dinner, when there's a ballgame on, or when there's leftover chicken or ground beef in the fridge that needs using up.
Every recipe here is a full pan of supper. Lazy chicken nachos come together from cans of cream of chicken and Rotel, easy barbecue chicken nachos lean on shredded chicken and chipotle powder, crock pot chicken nachos cook all afternoon with bell peppers, and trash can nachos and Beutler beef loaded nachos pile on seasoned ground beef and shredded cheese.
Quick Tips
- 1
Use thick tortilla chips
Thin chips go soggy the second toppings hit them. Buy the sturdy restaurant-style ones and spread them one or two layers deep, no more.
- 2
Layer cheese twice
Put half the cheese down on the chips first, then meat and beans, then the rest of the cheese on top so everything melts together instead of sliding off.
- 3
Drain the ground beef
After browning a pound of beef, pour off the grease before adding taco seasoning. Greasy chips fall apart under the toppings.
- 4
Add cold toppings last
Bake at 400°F for 8 to 10 minutes until the cheese bubbles, then add sour cream, tomatoes, and jalapeños after it comes out.
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