Monday, April 18, 2011

Skillet Chicken Nachos

I substituted green chilies for the red pepper. If you like your nachos with a kick, try adding jalapenos to this recipe. It makes quite a bit and I had leftovers for lunch the next day.


  • 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

  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.

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