From Virginia Leon Casado's kitchen in Spain. 
Nachos with Chili (Adrián harana)
I used parsley instead of oregano.
Open in Cookpad AppSteps
- 1
Cut the chicken breasts into small cubes and season with salt and pepper. Add them to a skillet along with the ground beef. When they are almost cooked, add the pinto beans and tomato sauce. Season with salt, pepper, nutmeg, garlic powder, and oregano or parsley to taste.
- 2
Once everything is cooked, spread the tortilla chips on an oven-safe dish. Spoon the chicken and bean mixture over the chips, then sprinkle the shredded cheese on top.
- 3
Preheat the oven to 340°F (170°C) and bake the dish until the cheese is melted. Serve hot.
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