Skillet Chicken Nachos

By carvalhohm

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) taco seasoning mix
• 1 can (8 oz) tomato sauce
• 1 medium red bell pepper, chopped (1 cup)
• 1 can (15 oz) black beans, drained, rinsed
• 1 can (7 oz) 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

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

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.


2 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.


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

Expert Tips:

For Skillet Beef Nachos, substitute 1 1/4 lb ground beef for chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.

1 Serving (1 Serving): Calories 520