Loaded Chicken Nachos

This was a last minute idea for dinner last Friday.  It was something I knew I could put together fast and nachos just seem like a Friday night kind of meal anyway.  They were a hit.  The entire cookie sheet was gobbled up by the time we left the table.

1 1/2 C. Shredded Chicken
2 C. Cheese
2 Cloves Garlic, pressed
2 tsp. Olive Oil
5 Green Onions
1 Green Pepper, chopped
1 Jalapeno, seeded and chopped very fine
1 C. Salsa
1 Can Black Beans
1 Tomato, diced
Corn Chips
1 Can Sliced Olives (optional)
Sour Cream (optional)
Guacamole (optional)

Heat oven to 350 degrees.  In a skillet pour oil and press garlic cloves.  Slice white parts of onions into pan reserving the green tops of onions and then add chopped peppers.  Cook for 3-5 minutes.  Add chicken, salsa and beans.  Cook until mixture is thick and most moisture has evaporated out.  Spread corn chips in an even layer on a large cookie sheet.  Spread topping over chips.  Sprinkle with cheese.  Bake for 10 minutes. Sprinkle diced tomato and olives over top.  Slice green onions thinly and sprinkle those over top.  Serve immediately with sour cream and guacamole on the side if desired.