Skillet Nachos

 

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

• 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.