Skillet Chicken Nachos

By CandyH

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

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

* This recipe is very versatile. Serve it as a fun appetizer, a hearty after-school snack for a group of kids or as a main dish.

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