1 tsp extra virgin olive oil
4 cloves garlic, minced
1 lb extra lean ground chicken
2 tsp cumin
1 tbsp chili powder
1 tsp oregano, dried
2 cups canned black beans
2 cups salsa
3 green onion(s), diced
1 cup tomato(es), diced
1 jalapeño pepper, seeded, chopped
1 cup cheddar cheese, grated
½ cup cilantro, fresh, minced
tortilla chips
This re-imagining of classic layered nacho dip is even better than the original, thanks to the addition of protein and fibre-rich ingredients. And with only 210 calories per serving it's also a lightened up version of the restaurant classic.


1.Preheat oven to 350ºF (180ºC).
2.Heat olive oil in non-stick skillet and sauté garlic with ground chicken and spices. Use the back of the spoon to break up ground chicken into smaller pieces. Add half the salsa (of your choice) to the chicken mixture. Add drained black beans and heat through.
3.Spread this mixture onto the bottom of a casserole dish. Top with the other half of the
4.Dice the green onions, tomatoes and jalapeno. Spread over the salsa topped beans.
5.Top with shredded cheese and minced fresh cilantro.
6.Place in oven and cook until cheese is fully melted.
7.Serve immediately with tortilla chips. Also works well as a filling for soft tortillas.

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

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