There's a fiesta of flavor and color in the skillet. Come and get it!
tablespoon olive or vegetable oil
medium green bell pepper, chopped (1 cup)
small zucchini, chopped (1 cup)
cup Old El Paso™ Thick 'n Chunky salsa
cup chili beans in sauce (from 15-ounce can)
ounces tortilla chips
cups shredded Monterey Jack cheese (6 ounces)
Sliced ripe olives, if desired
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.
Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.