Chicken Nacho Dip
|Taco seasoning mix||1 1⁄4 Ounce (1 Package)|
|Cooked chicken breast||2 1⁄2 Cup (40 tbs), skinned before cooking and cooked without salt|
|Light beer||1⁄2 Cup (8 tbs)|
|Canned chopped green chilies||4 Ounce, undrained (1 Can)|
|No salt added salsa||1⁄2 Cup (8 tbs) (Commercial)|
|Canned black beans||15 Ounce, drained (1 Can)|
|Crushed garlic||1 Tablespoon|
|Minced cilantro||1⁄2 Cup (8 tbs) (Fresh)|
|Shredded cheddar cheese||9 Ounce (Fat Free)|
|Non-fat sour cream||16 Ounce|
|Diced tomato||1 1⁄2 Cup (24 tbs), seeded|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
Reserve 1 teaspoon taco seasoning mix; set aside.
Combine remaining taco seasoning mix, chicken, beer, and chiles in a large skillet; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes or until mixture is thickened.
Remove from heat; stir in salsa.
Mash beans and garlic until smooth; stir in cilantro.
Spread bean mixture in a 10-inch quiche dish.
Spoon chicken mixture evenly over bean mixture; top with cheese.
Bake, uncovered, at 375° for 15 minutes or until cheese melts and mixture is thoroughly heated.
Combine sour cream and reserved 1 teaspoon taco seasoning mix; spread over melted cheese.
Top with tomato, green onions, and olives.