Super Bowl Ultimate Nacho Showdown - Beef VS. Chicken

 Slowcooker Chicken Nachos Vs. Beef Nachos.....you decide the winner

Who doesn't love nachos during the biggest football event of the year?  It's time to throw all our healthy eating habits out the window for Super Bowl with a nacho showdown.  Today I am giving you recipes for chicken versus beef and let your guests decide which is the ultimate favorite.  I am including a slow cooker chicken nacho recipe. Start the crockpot in the morning and you are ready to eat by the pregame shows.

Have plenty of sour cream, salsa, and guacamole on hand for both of these dishes.  I hope you enjoy.

Crockpot Chicken Nachos

All you need to make 12 servings -
Nachos -
 2 pounds (about 10) skinless chicken thighs
1 package Taco Seasoning mix (I like El Paso)
1 (15 ounce) can drained pinto beans
1 (14.5) can undrained diced tomatoes
1 (4.5 ounce) can chopped green chilies
2 tablespoons lime juice
10 ounces tortilla chips

Toppings - 1 cup shredded Colby-Monterey Jack cheese blend
1 cup sour cream
1 cup thick n chunky salsa
1/4 sliced black olives (can use green if you prefer)
2 tablespoons chopped fresh cilantro
1 lime cut into wedges

Place Chicken thighs in your slow cooker.  Sprinkle with taco seasoning mix.  Top with pinto beans, tomatoes, chilies and lime juice. Cover and cook on low setting for 7-8 hours.

Just before serving, place the toppings in small serving dishes.  Remove the chicken from slow cooker, place on a large plate.  Mash the beans in the slow cooker.  Shred the chicken with 2 forks, return to slow cooker and mix well. When ready to serve, have guests place chips on serving plates, spoon 1/2 cup chicken mixture onto the chips.  Top nachos with your desired toppings and enjoy the deliciousness!

Beef Nachos

This recipe makes 14 servings.
You need 1 1/4 pounds ground beef
1 1/4 packages taco seasoning mix
3/4 cup and 2 tablespoons water
1 large package restaurant style tortilla chips
1 cup and 3 tablespoons shredded sharp cheddar cheese (use more if desired)
1 (15.5 ounce) can refried beans
1 1/4 cup salsa
1 1/4 cup sour cream
1 (10 ounce) can pitted drained and chopped black olives
1 (4 ounce) can mild sliced jalapeno peppers, drained

Cook and stir the ground beef in a skillet over medium heat until meat is crumbly and no longer pink.  Drain excess grease and stir in taco seasoning mix and water.  Simmer until beef mixture has thickened, about 10 minutes.

Set the oven rack about 6 inches from the heat source and preheat the broiler.  Line a baking sheet with foil.  Spread tortilla chips on the prepared baking sheet, top with cheddar cheese and dot with refried beans and ground beef mixture.

Broil in preheated oven until cheese is melted, watch carefully to prevent burning, 2-3 minutes.
Top the nachos with sour cream, black olives and peppers and you have awesome!