MENU
  • Pinterest
    281
  • Print
    758
  • Save
    7K
  • Facebook
    45
  • Email
    40

  • Prep 25 min
  • Total 25 min
  • Servings 4

There's a fiesta of flavor and color in the skillet. Come and get it! MORE + LESS -

Ingredients

1
tablespoon olive or vegetable oil
1
medium green bell pepper, chopped (1 cup)
1
small zucchini, chopped (1 cup)
1
cup Old El Paso™ Thick 'n 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

Steps

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

Expert Tips

  • Instead of the zucchini, use 1 cup canned (well drained) or frozen (thawed) whole kernel corn.
  • Set out bowls of guacamole, sour cream, chopped tomatoes and sliced green onions to accompany the nachos.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
200
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

Comment