Chicken Chili Nachos

By courtneyepowell

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound ground chicken
• 3 tablespoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 14 1/2 ounce can diced tomatoes with zesty green chilies
• 1 tablespoon tomato paste
• 8 cups corn tortilla chips (from a 9-ounce bag)
• 1 7 1/2 ounce bag blue corn tortilla chips
• 1 1/2 cups Mexican cheese blend
• Sliced canned jalapeno peppers, sour cream, prepared guacamole, diced tomatoes and fresh cilantro (optional)

Preparation

Step 1

1. Heat oven to 400 degrees F. Heat oil in a large, lidded nonstick skillet over medium heat. Add onion and cook 5 minutes. Stir in garlic and cook an additional minute. Add ground chicken and increase heat to medium-high. Stir in chili powder, salt and cumin and cook for 6 to 7 minutes.

2. Stir in diced tomatoes and tomato paste. Cover and simmer over low heat for 5 minutes.

3. Meanwhile, arrange half of the tortilla chips on an oven-safe platter or rimmed baking sheet. Spoon half the chicken chili over chips and top with 3/4 cup of the cheese. Repeat layering. Bake at 400 degrees F for 8 minutes or until cheese has melted. Garnish with jalapenos, sour cream, guacamole, tomatoes and cilantro, if desired.