Easy Chicken Mince Nachos with Black Beans
Hola amigos! Get ready for the ultimate Baked Chicken Nachos—a quick, cheesy, and flavor-packed dish perfect for game nights, gatherings, or an easy family dinner. Made with seasoned chicken mince (ground chicken), hearty black beans, crispy tortilla chips, and melty cheese, this sheet pan nachos recipe is irresistible and ready in minutes. Follow these simple steps to whip up a crowd-pleasing favorite that’s loaded with fresh toppings and bold flavors. Let’s get cooking!
Servings: 4 serves
Calories: 1085kcal
Ingredients
- 4 cups corn chips I recommend using organic corn chips,
- 500 grams ground chicken meat I use thigh meat
- 3 tablespoons extra virgin olive oil
- 1 garlic clove minced
- 1 tin black beans
- 1 tin diced tomatoes
- 1 cup cheddar cheese grated
Mexican Spice Mix
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper or ground chili optional
Toppings For Baked Nachos
- 1 avocado sliced
- 1/2 cup salsa sauce store bought
- 1/4 cup cilantro leaves
- 1/4 cup sour cream or Greek yogurt
Instructions
- Preheat the oven to 180℃ (360℉)
- In a large frying pan, heat some extra-virgin olive oil over medium-high heat. Add the ground chicken and cook for 3–4 minutes, breaking up the meat with a spatula as it cooks until it start to get some color.
- Add the minced garlic and cook for another minute.
- Add the spices and cook for an additional minute.
- Stir in drained black beans and diced tomatoes along with a splash of water, and bring to a simmer. Let it cook for 5–10 minutes.
- Meanwhile, prepare the baking tray by lining it with baking paper.
- Arrange the nachos on the tray, then spoon the chicken and black bean mixture over the nachos. Sprinkle generously with cheese, and bake for 10–15 minutes until the cheese is melted and lightly browned.
- Remove the nachos from the oven, top with avocado slices, sprinkle with fresh coriander leaves, and add dollops of sour cream. Enjoy!
Notes
- Grate your own cheese: I prefer to grate my own cheese rather than using pre-shredded cheese or a supermarket cheese blend. It tastes better, melts beautifully, and avoids the anti-caking agents and other additives often found in pre-shredded cheese.
- Don’t overcrowd the tray: Make sure the tortilla chips are arranged in a single layer and aren’t stacked on top of each other. Use two trays if needed.
- Use good-quality tortilla chips: Choose good-quality corn tortilla chips, organic if possible.
Nutrition
Calories: 1085kcal | Carbohydrates: 78g | Protein: 42g | Fat: 71g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1237mg | Potassium: 1596mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1098IU | Vitamin C: 16mg | Calcium: 416mg | Iron: 5mg
