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Macho nachos

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Total time: 50 minutes | Serves 12


  • 1 1/2 pounds ground chicken
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic, minced
  • 2 tablespoons oil

Step 1Combine 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.


  • 3 tablespoons oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (15-ounce) can pinto beans, drained and rinsed

Step 1Heat 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.


  • 24 corn tortillas
  • Oil, for frying
  • 1 (2 1/4-ounce) can sliced black olives
  • 3 cups shredded Cheddar cheese
  • Guacamole, sour cream and salsa, for serving

Step 1Heat the oven to 350 degrees.

Step 2Cut 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.

Step 3Heat 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.

Step 4Arrange the triangles on 2 baking sheets. Divide the chicken, beans, olives and cheese among the triangles.

Step 5Bake 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.

Note: From Mayi Brady. Use your favorite guacamole and salsa recipes.
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