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Chicken Nachos

Nope. Not feeling it tonight.

I think I spent too much time in the kitchen baking yesterday…And I just didn’t feeling like cooking tonight!

I thought about just making some spaghetti…my typical “go to” meal…

But thankfully, I managed a quick throw together dinner instead. Stashed in the freezer, I found the chicken taco bake I froze a few weeks ago. Paired with some tortilla chips that the Hubs brought home from an office party, and we were good to go!

(The benefits of a stocked freezer are many…the main being, it prevented me from calling for takeout and spending WAY too much $$ on dinner!)

Chicken Nachos

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 8 minutes


  • 2 cups cooked, shredded chicken ($1.50) Click here for instructions
  • 1/2 cup frozen corn, thawed ($.25)
  • 1 10 oz. can Rotel tomatoes (diced tomatoes with green chilies), undrained ($.69)
  • 1 15 oz. can (or 2 cups) black beans ($.59)
  • 1/4 red onion, diced ($.20)
  • Tortilla Chips (free from office party…needed to use them up!) Use corn tortilla chips for a GF meal
  • 1 cup shredded cheddar or Mexican blend cheese ($.75)
  • Salsa ($.25)
  • 2 large broccoli heads ($.79)


  • In saucepan, combine chicken, corn, Rotel tomatoes, black beans and onion. Cook for 5 to 6 minutes, stirring often.
  • Place tortilla chips onto plate and top with the chicken mixture.
  • Top with shredded cheese and microwave for 1 minute, or until cheese melts. Top with a “dollop” of salsa.
  • Steam broccoli in stovetop steamer, or in microwavable bowl with 1/2 cup of water and covered with plastic wrap, for 4-5 minutes.
  • Serve Chicken Nachos with Broccoli.

Cost $5.02