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Halloween Nachos

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  • Prep 25 min
  • Total 25 min
  • Servings 6
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If you're looking for a quick appetizer to satisfy Halloween party-goers, then consider traditional Mexican nachos with a frightful twist. Serve tortilla chips topped with black beans, chicken, cheese, and peppers in less than 25 minutes.
Created Oct 6, 2013
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  • 30 blue corn tortilla chips
  • 1 tbsp (15 mL) vegetable oil
  • 1 orange bell pepper, cut into thin strips
  • 1 tbsp (15 mL) butter or margarine
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups (375 mL) shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 cup (250 mL) drained rinsed black beans (from 19 oz/540 mL can)
  • 2 cups (500 mL) shredded sharp Cheddar cheese
  • Fresh cilantro leaves and chopped green onions, if desired
  • Old El Paso* Thick N' Chunky Salsa, if desired


  • 1
    Heat oven to 400°F. Line cookie sheet with foil. Arrange tortilla chips on cookie sheet, overlapping slightly.
  • 2
    In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil 3 to 4 minutes or until tender. Add butter and garlic, stirring until butter is melted. Add chicken. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in beans. If desired, season to taste with salt and pepper.
  • 3
    Spoon chicken mixture over chips. Sprinkle with cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro and onions. Serve with salsa.

Nutrition Information

No nutrition information available for this recipe
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