Skillet Nachos

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

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
200
% Daily Value
Total Fat
22g
0%
Saturated Fat
9g
0%
Cholesterol
40mg
0%
Sodium
850mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
5g
0%
Protein
15g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
46%
46%
Calcium
36%
36%
Iron
15%
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;
*Percent Daily Values are based on a 2,000 calorie diet.