1
packet (1 oz) Old El Paso™ Original 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) 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
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Instructions
Step
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.
Step
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.
Step
3
Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.
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This chicken nachos skillet recipe is very versatile. Serve it as a fun appetizer, a hearty after-school snack for a group of kids or as a main dish.
To transform Skillet Chicken Nachos into Skillet Beef Nachos, substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.
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