Skillet Nachos

There's a fiesta of flavor and color in the skillet. Come and get it!

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
9g,
9%
),
Cholesterol
40mg
40%;
Sodium
850mg
850%;
Total Carbohydrate
31g
31%
(Dietary Fiber
5g
5%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
26%;
Vitamin C
46%;
Calcium
36%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.