Just as creamy and delectable as the traditional version is this Greek yogurt chicken salad. The yogurt brings a pleasant tartness. Apple works just as well for crunch as celery does for me. Useful application for leftover chicken shreds.
| Prep Time: | 35 mins |
| Cook Time: | 25 mins |
| Total Time: | 1 hr |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- cooking spray
- 1 (18 ounce) package tortilla chips
- 1 ½ pounds cooked, Mexican-seasoned ground beef
- 1 (15 ounce) can black beans, drained
- 3 medium jalapeno peppers, thinly sliced
- 3 cups pico de gallo
- 1 (16 ounce) package shredded medium Cheddar cheese
- 3 cups queso blanco dip, warmed
- ¼ head iceberg lettuce, shredded
- 1 cup sour cream
- 1 tablespoon water, or as needed
- 2 stalks scallions, chopped
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
- Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don’t drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
- Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
- Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.
Nutrition Facts
| Calories | 509 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 16 g |
| Sodium | 1121 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |