Nachos

• servings: 2 meal-size servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 cup of cooked protein (shredded chicken, pork or beef, with barbecue sauce or not)

1/4 cup of salsa (more for topping) unless using barbecue sauce on the meat

4 ounces of thick tortilla chips (about 3 handfuls)

1 cup of shredded cheese (Cheddar or Mexican mix)

2 Roma tomatoes (diced)

1/4 red onion (diced)

2-1/4 ounce can of sliced olives (drained)

optional: 15 oz can of refried beans mixed with 1/3 cup of milk or sour cream to add some moisture and make them easier to spread

optional: 15 oz can of black beans, drained

Additional Toppings: sour cream, salsa, guacamole

Directions

Preheat the oven to 350F and position the top oven rack in the middle of the oven. Line a 7x11 baking dish with parchment paper.

In a medium bowl, combine the meat and salsa (unless the meat has barbecue sauce. In which case skip the salsa.), coating the meat well.

Layer half of the tortilla chips on the parchment paper. Top this first layer with half the cheese. Make a second layer of chips over the first layer and top with more cheese, refried beans, diced tomatoes, red onion, black olives, black beans and shredded meat. You can top it with cheese or layer it.

Place the layered nacho tray in the preheated oven and bake it for 25 minutes until the cheese looks melty and the meat is 145F or more.

Top the nachos with any fresh toppings, like guacamole and sour cream.