Chicken Nachos

Chicken nachos are a wonderful beginning to summer dinner.  There are never leftovers.

• 16 ozs tortilla chips
• 16 oz monterey jack cheese, shredded
• 15 oz black beans, drained  
• 3 chicken breasts, skinless, boneless, grilled and chopped
• 2 c iceberg lettuce, shredded
• ¼ onion, chopped
• 2 c salsa
• 10 oz sour cream
• 2 c guacamole
• 1 tomato, diced

Take out a baking sheet.

Preheat oven to 350

First, place a layer of tortilla chips on baking sheet and cover with 4 oz of cheese.  Then place a second layer of chips and the other 4 oz of cheese on top.   Next layer the black beans over chips and remaining cheese.   Then place chicken evenly over top and place in oven until melted about 5- 10 minutes.

Remove from oven and top with lettuce, onions, salsa sour cream, guacamole tomato and serve.