Healthy Nachos

This meal was made from left overs of the healthy taco salad meal. I only added a few new items:

1 cup chicken stock
1 tablespoon mexican marinade packet
1/2 cup shredded smoked cheddar
1/2 cup colby jack shredded
1/2 can cheddar cheese or nacho cheese soup
1 cup soy taco veggie meat protein (found in produce section near salad mixes)
1 cup chili beans
1 avocado cubed
1/4 cup sliced green onion
fat free sour cream
fresh salsa
2 cups baked scoops torilla chips

In a medium saucepan, combine chicken stock, mexican seasoning, and cheese soup. Wisk and bring to a boil. Add cheese and wisk over medium-high heat until cheese is melted and mixture is creamy. Place beans and meat in a large saucepan and heat over medium-high heat for 3 minutes. Place chips on a large, round pizza pan. Sprinkle meat and bean mixture evenly over chips. Pour cheese sauce over all the meat and chips. Bake at 350 degrees for 10 minutes. Top with a dallop of fat free sour cream, fresh salsa, avocado, and green onion. Enjoy!