Chicken Taco Bake

Ingredients:

1 1/2 pounds  shredded chicken, cooked and drained
1 bag organic corn tortilla chips
1 can pinto beans, rinsed and drained
1 1/2 cups cheddar cheese, shredded
1/2 yellow onion, finely chopped
1 package all natural (no msg) taco seasoning mix
1/2 cup chunky salsa

1/2 head lettuce, finely chopped
2 tomatoes, diced
1/2 cup cheddar cheese, shredded
1 cup sour cream

Directions:

Preheat oven on broil. Cook chicken in a frying pan with light oil or water. Mix with taco seasoning mix as directed on package; set aside. Lightly spray a deep baking pan with olive oil spray. Place a layer of chips on the bottom of the pan. Scoop chicken mixture and pinto beans over chips. Spoon salsa over the top. Sprinkle 1 1/2 cups of cheddar cheese and onions over the salsa. Cover with another layer of chips. Broil until chips are lightly browned. Remove from oven. Use a spatula to place chip and chicken mixture into bowls or on plates. Top with sour cream, cheese, lettuce and tomatoes as desired.

Serves: 4 to 6.