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Skillet Nachos

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Betty Crocker Kitchens
Updated Nov 2, 2016
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There's a fiesta of flavor and color in the skillet. Come and get it!

Skillet Nachos

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 8
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
  • Step 
    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.

Nutrition

360 Calories
22g Total Fat
15g Protein
31g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
200
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.

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