Skillet Nachos

Name: Skillet Nachos
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil or 1 tablespoon vegetable oil; 1 cup green bell pepper, chopped; 1 cup zucchini, chopped; 1 cup pinto beans in chili sauce (from 15-ounce can); 1 cup thick & chunky salsa; 4 ounces tortilla chips; 1 1/2 cups monterey jack cheese, shredded; ripe olives, sliced, if desired

(4)

Recipe by CookingONTheSide

This is a snap to make. To save on chopping time, you can use 1 cup of well-drained canned or frozen (thawed) whole kernel corn instead of the zucchini.

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READY IN: 17mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil or 1 tablespoon vegetable oil
1

cup green bell pepper, chopped
1

cup zucchini, chopped
1

cup pinto beans in chili sauce (from 15-ounce can)
1

cup thick & chunky salsa
4

ounces tortilla chips
1 ¹⁄₂

cups monterey jack cheese, shredded
ripe olives, sliced, if desired

DIRECTIONS

Heat oil in 12-inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
Wipe skillet clean. Arrange tortilla chips in a 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.

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