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not-cho-nacho

David’s favorite meal, and what he gets wherever we eat out, is nachos. So when I saw this picture on pinterest I knew I had to give it a try. This was also, (gasp) my first time to use my crockpot! I’m no chef, but even I was successful cooking BBQ pulled chicken in the crock pot to put on top of the nachos. This will definitely be added to my list of “go-to” recipes for the future. Also, the recipe I followed made a TON so it would be good for a group. Also, I’m really into recipes where, even if you miss a measurement, or mess something up, it’s still tastes amazing. This recipe definitely falls into that category which minimizes any cooking anxiety I have. Thanks so much for reading!

 Lay chips down to start the first layer

 add black beans and mexican blend cheese

 another layer of chips + mozzarella cheese 

 BBQ pulled chicken + more chips

 trader joes corn salsa + black beans and another layer of cheese, bake at 375 for 10 minutes

top with sour cream, chopped cherry tomatoes, cilantro, and avocado

Bon Appetit !!

I found this recipe on the Reluctant Entertainer blog here
and here it is listed below – she used ground turkey instead of pulled BBQ chicken which I think would save time. But if you want to use the BBQ pulled chicken as I did, that recipe is here

INGREDIENTS:

  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 1 pound ground turkey
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 pound bag of your favorite tortilla chips (I used Trader Joe’s Organic White Corn Tortilla Chips)
  • 1 can Bush’s black beans (drained and rinsed)
  • 2 cups Mexican cheese blend, grated
  • 2 cups Mozzarella cheese, grated
  • 2-3 tomatoes, chopped
  • 1-2 avocados, chopped
  • 1 cup sour cream
  • Taco House Dressing (optional)

DIRECTIONS:

  1. Heat a large skillet over medium HEAT AND add the olive oil. Saute the garlic for 1 minute, then add the onions, stirring and cooking for 2-3 more minutes. Add the ground turkey, breaking into small pieces, and cook until browned, about 6-8 minutes. Add in the cumin, salt and pepper.
  2. While the ground turkey is cooking, line a baking sheet or ovenproof DISH with tortilla chips, layering cheese on top.
  3. Chop the tomatoes and avocado; set aside.
  4. On top of the first layer of chips and cheese, lay down more chips, ground turkey, corn salsa, and cheese.
  5. Then layer more chips, beans, and a different kind of cheese (mixing up different flavors of cheese is what makes a nacho awesome!)
  6. Keep alternating the layers, until it’s as high as you want, and you’ve used all the ingredients. Bake at 375 DEGREES for 10-12 minutes.
  7. Remove from oven and let cool for 2-3 minutes, then add sour cream, fresh tomatoes, and avocados.
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