I love you. And do you want to know how much I love you? I love you SO MUCH that I am going to share this recipe with you early, because, well, I love you!
You need to find out for yourself how delicious these nachos are.
-I know, I know. Taco and ranch seasoning packets aren’t natural and aren’t good for you. I get it, I really do. But you know what, while I have learned how to make my own taco seasoning packet I haven’t yet figured out how to replicate the dry ranch dressing packet with success (the recipes I’ve found online just don’t cut it.) I suppose if it’s a dealbreaker for you then you could skip it but then there wouldn’t be much sense in preparing this recipe. Trust me, you NEED it.
-No, you can’t use liquid or homemade mayo-based ranch dressing instead.
-I just made this recipe up an hour ago, it’s a combination of my favorite chicken tacos and my love for taco salad and nachos. I love recipes like this because every member of the family can pretty much create their own meal, it’s perfect for the picky eaters.
-My recipe calls to use an indoor grill (aka George Foreman(R) Grill) but if you don’t have one you can easily brown the chicken in a pan instead. Or I guess you could boil it but that would be a shame ;)
This Big Happy’s Deliriously Delicious Chicken Nachos
3 chicken breasts
a wee bit of oil
1 packet taco seasoning mix
1 packet dry ranch dressing mix
1 1/4 cups of water
1 bag tortilla chips
1 onion, chopped
1 cup cheddar cheese, shredded
your favorite taco/nacho toppings
-Preheat oven to 350F
-Cook the chicken breasts on your indoor grill, use only as much oil as necessary to keep the breasts from sticking. While the chicken is cooking use a whisk to mix the taco seasoning, dry ranch seasoning and water, set aside.
-Chop the cooked chicken into cubes. Put the chicken in a frying pan and add the taco seasoning/ranch/water mixture. Bring the mixture to a boil, then set to simmer for about 5 minutes, or until the sauce is a little thicker (just like you would do if you were making tacos!)
-Place the tortilla chips on a large, lipped cookie sheet. Sprinkle the chicken and onions over the chips.
-Bake the nachos for about 10 minutes, remove from oven and sprinkle the cheese over. Place back in oven for another 5 minutes, or until the cheese is melted.
-Remove nachos from oven and allow to cool for a few minutes, then top as you desire.
(I like mine with corn, guacamole, sour cream, hot salsa, hot sauce, a few jalapenos and lettuce!)