Skillet Nachos
- Prep Time: 25 minutes
- Servings: 4
There's a fiesta of flavor and color in the skillet. Come and get it!
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 medium green bell pepper, chopped (1 cup)
- 1 small zucchini, chopped (1 cup)
- 1 cup Old El Paso Thick 'n Chunky salsa
- 1 cup chili beans in sauce (from 15-ounce can)
- 4 ounces tortilla chips
- 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
- Sliced ripe olives, if desired
Directions
In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet.Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.