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Tex Mexican
Tex Mex Nachos

Shanna's Chicken Bean Nachos

CHICKEN
1 1/2 lb ground chicken
1 tsp salt
1/2 tsp freshly-ground black pepper
2 x garlic cloves minced
2 tbl oil
BEANS
3 tbl oil
1 sm onion diced
2 x garlic cloves minced
1 can pinto beans - (15 oz) drained, rinsed
ASSEMBLY
24 x corn tortillas
    Oil for frying
1 can sliced black olives - (2 1/4 oz)
3 cup shredded Cheddar cheese
    Guacamole for serving
    Sour cream for serving
    Salsa for serving

 Method :
For the Chicken: Combine the chicken, salt, pepper and garlic in a bowl. Heat the oil in a large skillet over medium heat and cook the chicken, stirring, until cooked through, about 7 to 8 minutes. Set aside.
For the Beans: Heat the oil in a skillet over medium heat. Add the onion and the garlic and cook, stirring, until the onion has softened, about 4 minutes. Add the beans and cook, lightly mashing the beans with the back of a wooden spoon until hot, about 6 to 7 minutes. Set aside.
For Assembly: Heat the oven to 350 degrees. Cut each tortilla into a triangle that is about 5 inches on 2 sides and 3 inches on the bottom side. Reserve the leftover tortilla pieces.
Heat one-half inch of oil in a skillet over medium-high heat. Fry the triangles, in batches, until light golden brown. Drain on paper towels. Fry the remaining pieces, if desired, and use as chips.
Arrange the triangles on 2 baking sheets. Divide the chicken, beans, olives and cheese among the triangles. Bake until the cheese has melted and the ingredients are warmed through, 8 to 10 minutes. Remove from the oven and top each with the guacamole, sour cream and salsa. Serve immediately.
This recipe yields 12 servings.