Chicken Nacho Dip

• 1 (1 1/4-ounce) package taco seasoning mix
• 2 1/2 cups shredded cooked chicken breast (skinned before cooking and cooked without salt)
• 1/2 cup light beer
• 1 (4-ounce) can chopped green chiles, undrained
• 1/2 cup commercial no-salt-added salsa
• 1 (15-ounce) can black beans, drained
• 1 tablespoon crushed garlic
• 1/2 cup minced fresh cilantro
• 1 1/2 cups (6 ounces) shredded fat-free Cheddar cheese
• 1 (16-ounce) carton nonfat sour cream alternative
• 1 1/2 cups seeded, diced tomato
• 1/2 cup minced green onions
• 1/4 cup sliced ripe olives

1. Reserve 1 teaspoon taco seasoning mix; set aside. Combine remaining taco seasoning mix, chicken, beer, and chiles in a large skillet; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is thickened. Remove from heat; stir in salsa.
2. Mash beans and garlic until smooth; stir in cilantro. Spread bean mixture in a 10-inch quiche dish. Spoon chicken mixture evenly over bean mixture; top with cheese. Bake, uncovered, at 375u0b0 for 15 minutes or until cheese melts and mixture is thoroughly heated.
3. Combine sour cream and reserved 1 teaspoon taco seasoning mix; spread over melted cheese. Top with tomato, green onions, and olives. Serve with no-oil baked tortilla chips.

taco seasoning mix, chicken, light beer, green chiles, salt, black beans, garlic, fresh cilantro, cheddar cheese, tomato, green onions, olives

Taken from www.myrecipes.com/recipe/chicken-nacho-dip (may not work)