Loaded Chicken Nachos

These Loaded Chicken Nachos can be made for an appetizer or a meal. I prefer the latter, because I mean who doesn’t want a whole plate full of nachos loaded to the max with toppings!


Units Scale
  • 1 lb ground Chicken
  • 1 9oz bag Corn Tortilla Chips
  • 1 clove Garlic chopped
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 3 Scallions chopped separate white and green parts
  • 1/4 cup Medium Salsa
  • 1 can Black Beans rinsed and drained
  • 1/2 cup frozen Corn
  • 1 Tomato diced
  • 1/4 cup fresh Cilantro
  • 1/2 cup shredded Mozzarella Cheese
  • 1/2 cup shredded Mexican Cheese
  • Juice from 1/2 Lime


  1. Preheat oven to 425 degrees
  2. In large frying pan over medium heat add white part of chopped scallions, garlic, and chicken.
  3. Sprinkle chili powder and cumin evenly over chicken.
  4. Cook chicken until no longer pink.
  5. Add salsa and cook for 1-2 minutes longer.
  6. On a baking sheet lined with parchment paper, spray with non-stick cooking spray.
  7. Layer evenly in order, chips, chicken, beans, corn, green part of scallions, juice from lime.
  8. Top with cheeses.
  9. Bake 10 minutes until cheese is melted.
  10. Garnish with tomato and cilantro.
  11. Enjoy!

Keywords: Loaded Chicken Nachos, chicken nachos, nachos, appetizer, snack, gluten free

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