How to Make Nachos a No-Guilt Meal

Fiesta Nacho CasseroleIn these no-guilt Tex-Mex nachos, white-meat chicken replaces beef so you can snag all the collagen-building benefits of protein without the artery-clogging fat. Also beautifying in this dish: a cup of carrots, brimming with beta carotene, which give your complexion a glow.

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Serves: 4
Total Time: 40 min
Prep Time: 20 min
Oven Temp: 400

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- 3 cup(s) rotisserie chicken breast meat, shredded
- 2 large tomatoes, chopped
- 1 cup(s) carrots, shredded
- 1 cup(s) corn kernels
- 1/2 cup(s) salsa verde
- 2 clove(s) garlic, crushed with press
- 1 teaspoon(s) chili powder
- 3 ounce(s) (about 28 ) baked whole-grain tortilla chips
- 1/2 cup(s) crumbled feta cheese
- Cilantro leaves
- Hot pepper sauce

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1. Preheat oven to 400 degrees F. Spray 2-quart baking dish with nonstick cooking spray.

2. In large bowl, combine chicken, tomatoes, carrots, corn, salsa verde, garlic, and chili powder.

3. In baking dish, arrange one-third of chips; top with half of chicken mixture, then half of feta; repeat layering. Arrange remaining chips on top. Bake 20 minutes or until hot. Top with cilantro. Serve with hot pepper sauce.

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