Corn tortilla chips loaded with shredded chicken, black beans, corn, black olives, green onions, tomatoes, and cheese.

Ingredients: Chicken breast, chili powder, salt, garlic powder, onion powder, cumin, pepper, oil, tomato sauce, water, corn tortilla chips, cheddar jack cheese, plus favorite toppings

Heat the oil in a large, non-stick skillet over medium heat. Add the chicken and cook for about 3 minutes per side until browned.

Remove the chicken. Make the sauce and add the chicken back in. Cover and cook for 15-20 minutes. Remove the chicken again and shred.

Return the shredded chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed.

Preheat oven to 350°F Add a layer of tortilla chips to a 9x13 sheet pan. Don't overlap. Arrange half of the chicken over the chips.

Sprinkle about half of the  the cheddar cheese. Then top with half the corn, black beans, black olives and green onions.

Add another layer of chips, and top with the remaining corn, black beans, black olives, and green onions. Add the remaining cheese.

Bake the nachos for 10 minutes or so, until the cheese is melted. Top with the chopped tomatoes and some chopped green onions, if desired.