Nacho Chicken & Bean Dip

Prep Time: 15 min
Cook Time: 30 min
Serves: 10

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 tsp (5 mL) extra virgin olive oil
4 cloves garlic, minced
1 lb (0.5 kg) extra lean ground chicken
2 tsp (10 mL) cumin
1 tbsp (15 mL) chili powder
1 tsp (5 mL) oregano, dried
2 cups (500 mL) canned black beans
2 cups (500 mL) salsa
3 green onion(s), diced
1 cup (250 mL) tomato(es), diced
1 jalapeño pepper, seeded, chopped
1 cup (250 mL) cheddar cheese, grated
1/2 cup (125 mL) cilantro, fresh, minced
tortilla chips


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 salsa.
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.