What’s in This Mexican Chicken Nachos Recipe?
These Mexican-spiced ground chicken nachos are loaded with meat, cheese, and all of your favorite nacho toppings!
Chicken: You can use ground or shredded chicken, both work well. Olive Oil: You can use avocado oil instead if you’d like. Beans: We like to use black, pinto, and white beans. You can use all three, just two, or only one type of bean. Tortilla Chips: Any brand will work! Mexican Style Cheese: Add a little extra if you want some super cheesy nachos! Jalapeños: We like to toss on some pickled jalapeños for a little spice! You can use fresh peppers instead or omit this ingredient entirely to avoid added heat. Toppings: This is where you can get creative! We find that the best chicken nachos feature toppings like shredded lettuce, black olives, cherry tomatoes, avocados, red onions, sour cream, and lots of fresh cilantro.
Variations on Ground Chicken Nachos
It’s so easy to change up these nachos. When we first made them, we used ground chicken, and the second time, we used rotisserie chicken from the store. Both were delicious! We love ours topped with salsa, guacamole, and sour cream for a little something different.
How to Store and Reheat
Mexican chicken nachos are best served fresh! But you can store the chicken in an airtight container in the fridge for 3 days. Assemble leftovers and bake to serve fresh nachos.
Notes from the Test Kitchen
These ground chicken nachos are so easy to make. Just cook the seasoned chicken, toss it together with beans, then let it all melt together deliciously with cheese in the oven. They’re easy to change up to satisfy even the pickiest of eaters, making dinner a breeze! Looking for something fun to serve alongside these nachos? 7 Layer Dip is always an awesome option. One of my game day faves.
How to Make Mexican Chicken Nachos Step by Step
Season the chicken: Add 1 pound of ground chicken to a bowl. Season it with 1 tsp salt, 2 tsp chili powder, 1 tsp paprika, 1/4 tsp black pepper, 1/2 tsp cumin and 1/2 tsp coriander. Cook the chicken: Add the chicken to a skillet and cook, breaking up the meat as you go. Once cooked, stir in 1/3 cup black beans, 1/3 cup pinto beans, and 1/3 cup white beans. Bake the nachos: Spread 6 cups of tortilla chips across a baking sheet lined with foil. Top with the ground chicken mixture, 1 cup shredded Mexican cheese and 2 tbsp sliced pickled jalapeños. Bake at 400°F for 6-8 minutes. Assemble the nachos: Plate the nachos right away with your desired toppings. Enjoy!
More Mexican Chicken Recipes We Love
Healthy Chicken Enchiladas Chicken Taco Salad Crockpot Salsa Chicken Chicken Mole Sheet Pan Chicken Fajitas Chicken Taquitos
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
