Type what you have

Ingredients

• ✓ tortilla chip
• cream of chicken soup
• corn
• black bean
• enchilada sauce
• chicken strips
• milk
• cheddar cheese

Instructions

1. 1 Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
2. 2 Ladle into bowls and top individual servings with tortilla chips.

By edlong1121

Ingredients

• ✓ tortilla chip
• ground turkey
• taco seasoning mix
• green bell pepper
• salad green
• herb
• mexican cheese blend
• onion
• salsa
• sour cream

Instructions

1. 1 Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
2. 2 Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.

By Chris Heins

Ingredients

• ✓ tortilla chip
• ground turkey
• taco seasoning mix
• black bean
• iceberg lettuce
• tomato
• thousand island dressing

Instructions

1. 1 Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
2. 2 Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

By Jennifer Wood Anastasia

Ingredients

• ✓ tortilla chip
• iceberg lettuce
• cucumber
• green onion
• green bell pepper
• cauliflower
• baby carrot
• broccoli
• radish
• ranch-style bean
• ranch salad dressing

Instructions

1. 1 Place the shredded lettuce in a large, flat dish. Layer with cucumbers, green onions, green bell pepper, cauliflower, baby carrots, broccoli, and radishes. Pour drained beans over the vegetables. Cover with Ranch-style dressing, and top with nacho-flavor tortilla chips. Cover, and chill until serving.

By Leslie Spargo

Ingredients

• ✓ tortilla chip
• ground beef
• taco seasoning mix
• cheddar cheese
• ranch dressing
• salad dressing
• red onion
• lettuce

Instructions

1. 1 Cook ground beef in a skillet over medium heat, breaking it up as it cooks, until browned and crumbly, about 10 minutes. Drain and discard excess grease; stir taco seasoning into beef. Cool beef mixture.
2. 2 Combine beef mixture, Cheddar cheese, ranch dressing, Italian dressing, and onion in a large bowl. Chill until cold, at least 30 minutes.
3. 3 Gently stir in lettuce and tortilla chips just before serving.

By JessicaStrayer

Ingredients

• ✓ tortilla chip
• ground beef
• onion
• tomato juice
• hot pepper sauce
• chili powder
• cumin
• garlic powder
• oregano
• salt
• cayenne pepper
• cheddar cheese
• iceberg lettuce
• salsa

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes.
2. 2 Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.

By Angela

Ingredients

• ✓ tortilla chip
• chicken breast
• black bean
• corn
• cheddar cheese
• red onion
• red bell pepper
• jalapeno pepper
• ranch dressing
• chipotle chile pepper
• adobo sauce
• sweet pepper
• berry

Instructions

1. 1 Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
2. 2 Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.

By My Hot Southern Mess

Ingredients

• ✓ tortilla chip
• cheddar cheese soup
• chicken broth
• enchilada sauce
• southwest seasoning
• rotisserie chicken
• cheddar cheese
• monterey jack cheese
• brown rice
• corn

Instructions

1. 1 Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
2. 2 Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
3. 3 Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

By bprimeau

Ingredients

• ✓ tortilla chip
• ground beef
• taco seasoning mix
• iceberg lettuce
• onion
• green bell pepper
• cheddar cheese
• monterey jack cheese
• tomato
• french dressing

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until evenly brown. Drain and discard grease. Add taco seasoning mix and prepare according to package directions. Set aside to cool.
2. 2 Combine cooled beef mixture, lettuce, onion, bell pepper, cheese, tomatoes, and tortilla chips in a large serving bowl. Add enough dressing to coat; mix well and refrigerate for 8 hours to overnight.

By Susan

Ingredients

• ✓ tortilla chip
• chicken
• broth
• black bean
• corn
• red enchilada sauce
• tomato
• green chile
• cream cheese
• onion
• mozzarella cheese
• green onion

Instructions

1. 1 Drain canned chicken and save 1 cup broth.
2. 2 Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

By Gary Michael Hess

Ingredients

• ✓ tortilla chip
• chicken
• green bell pepper
• cumin
• salt
• water
• tomatillo
• green chile pepper
• garlic
• colby-jack cheese
• avocado
• black olive
• cilantro

Instructions

1. 1 Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
3. 3 While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
4. 4 Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
5. 5 Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

By quilesj

Ingredients

• ✓ tortilla chip
• lettuce
• corn
• black bean
• tomato
• green onion
• cilantro
• green bell pepper
• avocado
• cheddar cheese
• salsa
• ranch salad dressing

Instructions

1. 1 Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
2. 2 Stir ranch-style dressing and salsa together in a bowl; pour over salad.

By Pamela Allen Kennedy

Ingredients

• ✓ tortilla chip
• romaine lettuce
• tomato
• avocado
• cucumber
• feta cheese
• red onion
• corn kernel
• black bean
• olive oil
• lemon juice
• cumin
• salt
• black pepper

Instructions

1. 1 Combine romaine, tomato, avocado, cucumber, feta cheese, onion, corn, and black beans in a large bowl; toss well. Sprinkle tortilla chips over salad.
2. 2 Whisk olive oil, lemon juice, cumin, salt, and black pepper together in a bowl until dressing is smooth; drizzle over salad and toss to coat.

By startrooper3000

Ingredients

• ✓ tortilla chip
• chicken breast
• taco seasoning mix
• vegetable oil
• onion
• celery
• cumin
• black pepper
• chicken broth
• water
• tomato
• cilantro
• cheddar cheese
• avocado

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay chicken breasts evenly onto a baking sheet. Sprinkle with 1 tablespoon taco seasoning mix.
3. 3 Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, then shred or cut into strips.
4. 4 While chicken is cooking, warm oil in a stockpot over medium-high heat. Cook and stir onions and celery in hot oil until onion has softened and turned translucent, about 5 minutes. Stir in chicken broth and water; bring to a boil. Add remaining 1 tablespoon taco seasoning mix, cumin, and black pepper. Reduce heat to medium and simmer until flavors blend, about 30 minutes.
5. 5 Add chicken, tomatoes, and cilantro; simmer for 5 minutes. Serve soup hot topped with cheese, tortilla chips, and avocado.

By Rillene N

Ingredients

• ✓ tortilla chip
• chicken broth
• tomato
• green chile
• chicken breast
• black bean
• enchilada sauce
• corn
• onion
• garlic
• cumin
• salt
• black pepper
• chili powder

Instructions

1. 1 Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
3. 3 Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.

By Penny Momma

Ingredients

• ✓ tortilla chip
• worcestershire sauce
• cider vinegar
• taco seasoning mix
• ketchup
• white sugar
• vegetable oil
• jalapeno pepper
• onion
• tomato
• kidney bean
• colby jack cheese
• lettuce
• black pepper
• chili powder
• garlic powder
• ground beef

Instructions

1. 1 Combine ground beef, garlic powder, chili powder, and black pepper in a skillet over medium heat; cook until beef is brown and crumbly, about 10 minutes, breaking up beef into chunks as it cooks. Drain excess grease, remove from heat, and cool.
2. 2 Toss lettuce, tortilla chips, cheese, beans, tomato, onion, and jalapeño in a large bowl. Stir in beef until well combined.
3. 3 Whisk oil, sugar, ketchup, taco seasoning, vinegar, and Worcestershire together in a bowl until sugar dissolves; pour over salad and toss to coat.

By Lora R

Ingredients

• ✓ tortilla chip
• chicken breast
• chicken broth
• corn
• pinto bean
• tomato
• tomato
• green chile
• cream of chicken soup
• cilantro
• chili powder
• garlic
• cumin
• mexican cheese blend
• sour cream

Instructions

1. 1 Combine chicken, broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Cook until heated through and flavors meld, at least 20 minutes.
2. 2 Ladle into bowls and top with crushed tortilla chips, cheese, and sour cream.

By CaliTexan

Ingredients

• ✓ tortilla chip
• egg
• smoked white cheese
• almond
• corn
• carrot
• black pepper
• salt
• cayenne pepper
• garlic powder
• cumin
• maple syrup
• mustard
• lemon
• olive oil
• salt
• olive oil
• lacinato kale

Instructions

1. 1 Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
2. 2 To make the dressing: Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper for vinaigrette in a plastic or glass container with a lid. Cover the container and vigorously shake until dressing is light yellow and evenly combined.
3. 3 Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale.
4. 4 Drizzle vinaigrette over salad; mix with tongs until evenly distributed. Gently stir chopped eggs into salad.

By Alli Shircliff

Ingredients

• ✓ tortilla chip
• chicken breast
• cream cheese
• sour cream
• buffalo sauce

Instructions

1. 1 Combine the cream cheese, sour cream, and Buffalo sauce in a mixing or microwave-safe bowl.
2. 2 Fold in the pulled chicken once thawed, and serve cold or microwave on high for 2 minutes, stirring until the dip is heated throughout.
3. 3 Serve alongside your favorite tortilla chips.

By Tyson Chicken

Ingredients

• ✓ tortilla chip
• ground beef
• mozzarella cheese
• cheddar cheese
• mixed salad greens
• italian dressing

Instructions

1. 1 In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.
2. 2 In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.

By Blayne

Ingredients

• ✓ tortilla chip
• refried bean
• chicken breast
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large rimmed baking sheet with parchment paper.
2. 2 Arrange tortilla chips on the prepared baking sheet. Spread refried beans over chips; layer on chicken and jalapeños. Top with Cheddar cheese.
3. 3 Bake in the preheated oven until cheese is melted and bubbly, about 6 minutes.

By Jennifer Dunn

Ingredients

• ✓ tortilla chip
• cream cheese
• chili
• cheddar cheese

Instructions

1. 1 Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over cream cheese. Finish with a layer of shredded Cheddar cheese.
2. 2 Microwave until cheese melts, about 5 minutes. Serve with spicy nacho tortilla chips.

By Kathy Rogers

Ingredients

• ✓ tortilla chip
• cheddar cheese
• pork
• barbecue sauce
• red onion
• bread-and-butter pickle

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread tortilla chips across the bottom of a sheet pan. Sprinkle with Cheddar cheese. Spread pulled pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
3. 3 Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

By Chef Mo

Ingredients

• ✓ tortilla chip
• turkey sausage
• pepperoni
• mozzarella cheese
• banana pepper
• pizza sauce

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Crumble the sausage into a large skillet over medium heat. Cook and stir until no longer pink; drain.
3. 3 Arrange the tortilla chips on a baking sheet. Top with sausage, pepperoni, mozzarella cheese, and banana peppers. Place nachos under the preheated broiler until the cheese is melted, 5 to 8 minutes. Serve with pizza sauce for dipping.

By reneeg

Ingredients

• ✓ tortilla chip
• chicken and rice soup
• tomato
• green chile pepper
• tomato sauce
• cheddar cheese

Instructions

1. 1 In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

By Pat

Ingredients

• ✓ tortilla chip
• ground beef
• cream of chicken soup
• enchilada sauce
• milk
• processed cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef in a large pot over medium-high heat until beef is crumbly and completely browned, 7 to 10 minutes. Drain and discard excess grease.
3. 3 Stir cream of chicken soup, enchilada sauce, and milk into ground beef; bring to a simmer and cook 5 minutes.
4. 4 Spread crushed chips in a 9x13-inch baking dish. Pour ground beef mixture over crushed chips; stir. Arrange cheese slices over the mixture.
5. 5 Bake in the preheated oven until cheese melts, about 5 minutes; stir melted cheese into beef mixture.

By pinkdiamndz

Ingredients

• ✓ tortilla chip
• corned beef
• sauerkraut
• caraway seed
• thousand island dressing
• swiss cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Add corned beef and cook until crisp on all sides, about 5 minutes.
2. 2 Place drained sauerkraut in a bowl with caraway seed; stir to combine.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
4. 4 Place 1/2 of the chips in an oven-proof skillet. Scatter 1/2 of the corned beef and 1/2 of the sauerkraut on top of the chips. Drizzle 1/2 of the Thousand Island dressing over the corned beef and top with 1/2 of the Swiss cheese. Repeat layers once more.
5. 5 Broil in the preheated oven until cheese has melted, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ tortilla chip
• chicken
• tomato
• green chile pepper
• cream of chicken soup
• cream of mushroom soup
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C.)
2. 2 Layer the chips in a 9x13 inch casserole dish.
3. 3 Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
4. 4 Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

By Susan Wright

Ingredients

• ✓ tortilla chip
• butter
• onion
• tomatillo salsa
• chicken stock
• cheddar cheese
• pork

Instructions

1. 1 Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
2. 2 Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.

By Ashley Baron Rodriguez

Ingredients

• ✓ tortilla chip
• cream cheese
• sour cream
• jalapeno pepper
• ciabatta roll
• butter
• colby monterey jack cheese

Instructions

1. 1 Combine cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat a skillet over medium heat.
2. 2 Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place 1/2 of the cream cheese mixture, 1/2 of the crushed chips, and 1/2 of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.
3. 3 Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.

By BrandyE