Skillet Chicken Nachoes

By dragonfly27

1 Serving (1 Serving)Calories 520(Calories from Fat 220),Total Fat 24g(Saturated Fat 9g,Trans Fat 0g),Cholesterol 95mg;Sodium 1320mg;Total Carbohydrate 38g(Dietary Fiber 5g,Sugars 4g),Protein 36g;Percent Daily Value*:Vitamin A 25.00%;Vitamin C 25.00%;Calcium 30.00%;Iron 20.00%;Exchanges:2 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1/2 Vegetable;4 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;4 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 tablespoon olive or vegetable oil
• 1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 can (8 oz) tomato sauce
• 1 medium red bell pepper, chopped (1 cup)
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 can (7 oz) Green Giant® Niblets® whole kernel sweet corn, drained
• 2 cups shredded Mexican cheese blend (8 oz)
• 6 oz tortilla chips (about 42 chips)
• 1/4 cup chopped fresh cilantro

Details

Preparation time 20mins
Cooking time 40mins
Adapted from bettycrocker.com

Preparation

Step 1

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.

Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.

Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.