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Prep 25min
Total25min
Servings4
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Ingredients
1
tablespoon olive or vegetable oil
1
medium green bell pepper, chopped (1 cup)
1
small zucchini, chopped (1 cup)
1
cup thick & 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
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Steps
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 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.
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