NACHO DAY! That’s right, today is Nacho Day. Tuesday can have tacos, today we will have cheesy, spicy, loaded with fun, NACHOS!

Let’s start off with a tasty chicken nacho casserole — you know, since you will probably have tacos tomorrow. This recipe comes from AFamilyFeast.com and touts the meal as, “super easy Chicken Nacho Casserole is part loaded nachos, part chilaquiles, and part casserole – and it all adds up to one very delicious dish! You could serve it as a “heavy” appetizer for a game day party, and it’s filling enough to be served as an entrée too.”

This casserole is not the regular nachos from the movie theater. That is what is so great about nachos — they are customizable. You can add the toppings or ingredients that you like, skip the ones you don’t.

You will need: Nacho chips (cheese flavored works nicely), salsa, queso, chicken (a rotisserie will save time), taco seasoning, bell pepper and onion, canned black beans, chopped green chilis (canned), cheese (Monterey jack or Mexican work great), and then the toppings — your choice, fresh tomatoes, cilantro, avocado, sour cream, black beans, chilis, etc.

To make the casserole, cut the chicken in bite size pieces and toss with taco seasoning. Saute peppers and onions in olive oil, add in salsa and seasoned chicken. Heat and mix well.

In a greased, 9x13x3 inch casserole dish, layer nacho chips with the chicken mixture, black beans, green chilis and queso. The top layer should be the last of the nachos, black beans, chilis, and shredded cheese.

Bake at 375 degrees for 15 minutes. Cut into squares, serve topped as desired.