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Tex-Mex Chicken Nachos for Your Flat-Belly Diet

Avocados in this Tex-Mex Chicken Nachos recipe are high in monounsaturated fats, making them a good belly fat fighter. If you're not a black bean lover, you can use pinto beans in this recipe instead.

This dish is a great appetizer for any get-together. Simply transfer baked nachos onto a plate and pass around the party.

Prep time: 15 minutes

Cook time: 8 hours

Yield: 8 servings

1 pound chicken breast

One 15-ounce can reduced-sodium black beans, rinsed and drained

One 15-ounce can no-salt-added yellow sweet corn

1/2 cup medium salsa

3 tablespoons low-sodium taco seasoning

8 ounces blue corn chips

1 cup shredded reduced-fat cheddar cheese

3 cups shredded romaine lettuce

1 avocado, diced

1 lime

  1. In a slow cooker, place the chicken, black beans, corn, salsa, and taco seasoning.

  2. Cover the slow cooker and cook the chicken over low heat for 8 hours.

  3. Shred the chicken, and mix to combine with the other ingredients in the slow cooker.

  4. Preheat the oven to 350 degrees.

  5. Line a baking sheet with parchment paper, and spread the chips onto the baking sheet.

  6. Top the chips with the shredded chicken breast mixture and cheddar cheese. Bake for 8 minutes, until the cheese melts.

  7. Top the nachos with shredded lettuce and avocado.

  8. Squeeze lime juice on top of the nachos and serve immediately.

Per serving: Calories 364 (From Fat 120); Fat 13g (Saturated 2g); Cholesterol 39mg; Sodium 516mg; Carbohydrate 43g (Dietary Fiber 8g); Protein 23g.

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