Chicken or Beef Individual Nacho Pouches

Step 1: Beans ... Add the olive oil to a saute pan and bring to medium heat. Add in the garlic and onion and cook just a minute or two. Then add in the beans, broth, cumin, and chili powder and cook another 5 minutes. Next, either using a fork or a potato masher, 'smash' the beans. You can mash them as much as you like until you get the consistency you want. Let them cook down a bit, another 5 minutes and they are done. Remove to a serving bowl and they can be used immediately, or they can be refrigerated, and microwaved to heat when you are ready.

Step 2: Beef or Chicken ... If using rotisserie chicken, just add to the salsa and cook until heated through for 5 minutes on medium low heat. If using the beef, cook the beef on medium low heat until brown, cook slowly so it doesn't brown too quickly. Remove to a plate lined with a paper towel to drain and remove any grease from the pan. Then, add the beef back to the pan, along with the salsa and cook till heated through. Again, this can be used immediately, or they can be refrigerated, and microwaved to heat when ready.

Step 3: Pouches ... Tear a sheet of heavy duty foil (or use 2 pieces of regular foil) approximately 12x12 and spray a little non-stick spray to the center of the foil. Then, add about 8-10 chips, 1/3-1/2 cup of the beans, 1/3 cup cheese, another 8-10 chips, 1/4 cup of the chicken or beef mix, then another 1/3 cup of cheese to finish. Lightly gather up the foil on the sides, but don't cover the top, you want to make a little bowl or dish to cook the nachos in. Just enough so the sauce or or cheese won't leak out.

Step 4: Note: If you made the beans, chicken or beef ahead; just heat in the microwave for a minute or two until warm.

Step 5: Bake or Grill ... Oven at 350 degrees, or the grill on medium heat. I like to cook mine off to the side on indirect heat, so the nachos on the bottom don't burn. Cook approximately 10-12 minutes until the cheese is melted and the chips are crisp. If cooking on the grill, I put the lid down.

Step 6: Serve ... Let everyone finish their nachos with their own toppings. Tomatoes, onions, jalapenos (fresh or pickled), olives, guacamole, extra salsa, sour cream, or cilantro, etc. Use any of your favorite. Squeeze one of the lime wedge over the nachos and ENJOY!

Step 7: And ... Try different cheeses - a smoky white cheddar, smoky gouda, provolone, pepper jack cheese, swiss, or a bacon cheddar. You can really mix and match any of your favorites.