I love using leftovers and converting them to nachos. Leftover chicken always seems to be in my fridge.
Nachos are perfect for lunch and make a super easy dinner idea. If you love this you’ll love the other Chicken Recipes here.
- 1 bag tortilla chips
- 2 cups leftover meat
- 1 can pinto beans, drained (use your favorite beans if pintos are not what you like)
- 2 cups shredded cheese
- toppings: lettuce, tomatoes, sour cream, avocado, guacamole, salsa, etc.
Place your chips evenly on a baking sheet.
I always cover my baking sheet with parchment paper to make for easier clean up.
Use a spoon to evenly scoop the drained beans over the chips.
Evenly top with shredded cheese.
Evenly top with your leftover meat.
We used leftover shredded chicken.
Pop the cookie sheet in a 350 degree oven for about 15 minutes- give or take.
While the nachos are in the oven, get your toppings ready.
We diced up some tomatoes from our neighbors garden.
Are these beautiful or what?
I also diced up an avocado.
This is what the nachos will look like when they come out of the oven.
Top with lettuce (I used bagged salad to keep things easy).
Top with your other veggies as well.
Plate up the nachos and top with desired additional toppings like salsa, sour cream, guacamole, etc., according to individual tastes.