Barbeque Chicken Nachos


1/2-1 lb. shredded cooked chicken or pork (leftovers work perfectly)

1 15 oz. can kidney beans, drained and rinsed

1 & 1/2 cup barbecue sauce

Tortilla chips

2 fresh ears of corn, kernels cut off (or about 1/2 can of corn)

1/3 cup sliced green onions

2 cups of shredded cheddar cheese


Preheat oven to 325 degrees

1. Combine meat with kidney beans and barbecue sauce and mix to incorporate.

2. Spread chips on baking sheet and cover with chicken mixture. Sprinkle with corn, green onions, and cheese. Bake for 15 minutes, or until cheese is fully melted.


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