Skillet Nachos
4
People talking
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.
- Ready In:
- 17mins
- Serves:
- Units:
Nutrition Information
4
People talking
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
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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RECIPE MADE WITH LOVE BY
@CookingONTheSide
Contributor
@CookingONTheSide
Contributor
"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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Loved these! The only change I made was to add onion to the peppers (used roasted poblano and red bell pepper) and zucchini mix, used less cheese and topped with cilantro and green onion after it came out of the oven. So good! Thanks for the keeper
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Love this recipe! So easy to make and super yummy.
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