Ingredients
1 pound ground chicken2/3 cup water1 envelope taco seasoning1/4 cup cream cheese, softened3 tablespoons minced fresh chives2 tablespoons plus 1-1/2 teaspoons 2% milk2 tablespoons dry bread crumbs1 teaspoon prepared mustard1/2 teaspoon paprika3/4 teaspoon liquid smoke, optional6 cups tortilla chips1 can (15 ounces) black beans, rinsed and drained1 cup shredded cheddar-Monterey Jack cheeseOptional toppings: Chopped tomatoes and sliced ripe olives
Preparation
In a large skillet over medium heat, cook chicken until no longer pink, breaking it into crumbles; drain. Add water and taco seasoning; bring to a boil. Reduce heat and simmer for 5 minutes. Combine the cream cheese, chives, milk, bread crumbs, mustard, paprika and, if desired, liquid smoke; stir into chicken mixture until blended.
In an ungreased 13x9-in. baking dish, layer half the chips, chicken mixture, beans and cheese. Repeat layers.
Bake at 350° for 15-20 minutes or until cheese is melted. Serve with tomatoes and olives if desired.
