INGREDIENTS:

Baked tortilla chips
1 lb. ground chicken
10-oz can of refried beans
10 oz Cheddar cheese
10 oz Mozarella cheese
3 cloves of garlic
1 White onion, diced
1 Tomato, diced
1/4 tsp each Chili powder
1/4 tsp Cumin powder
1/8 tsp black pepper
Coriander leaves to garnish

DIRECTIONS:

1. Line the bottom of a 9x13 baking dish with the nacho chips. Chips may overlap, but don't overdo it.
2. Brown the ground chicken in a large skillet.
3. While browning, add all the spices and the garlic.
4. Drain the chicken with a spatula or slotted spoon and spread it on the nacho pan.
5. In the remaining fat, sautee the diced onions until tender. This has the added benefit of flavoring the onions with any of the remaining spices.
6. Add the sauteed onions to the nacho chips and chicken
7. Add the refried beans to the nacho pan, spreading over the entire surface.
8. Cover the nacho with the grated cheeses.
9. Sprinkle the diced tomato over the nacho.
10. Bake at 325F for 25-35 minutes, until cheese is melted and the nacho is heated through.
11. Garnish with coriander, Serve with sour cream