Skillet Chicken Nachos

 

1

tablespoon olive or vegetable oil

1 1/4

lb boneless skinless chicken breasts, cut into 1/4-inch pieces

1

package (1 oz) Old El Paso® taco seasoning mix

1

can (8 oz) tomato sauce

1

medium red bell pepper, chopped (1 cup)

1

can (15 oz) Progresso® black beans, drained, rinsed

1

can (7 oz) Green Giant® Niblets® whole kernel sweet corn, drained

2

cups shredded Mexican cheese blend (8 oz)

6

oz tortilla chips (about 42 chips)

1/4

cup chopped fresh cilantro

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
• 2 Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
• 3 Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.