| 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 |
Serve with...
Sirloin Three-Bean Chili
Total Time:
55 min
| 1. | 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. |
| 2. | Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
|
| 3. | 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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| Instead of the zucchini, use 1 cup Green Giant® canned (well drained) or frozen (thawed) whole kernel corn. |
|
| Set out bowls of guacamole, sour cream, chopped tomatoes and sliced green onions to accompany the nachos. |
Nutrition Information:
360 ( 200); 22g ( 9g, ncg); 40mg; 850mg; 31g ( 5g, ncg); 15g 26%; 46%; 36%; 15% 2 ; 0 ; 0 ; 1 ; 2 nc