Skillet Chicken Nachos

Brought by Jenn Iverson
Recipe from Betty Crocker



I love this recipe!  It is SUPER easy!  It works great for quick lunches or dinners - everyone can just dish up their own plate with however many chips they want.  It also works great as leftovers!


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 (I use 1 Tbsp. taco seasoning)

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) corn, drained (I use frozen corn) 

2

cups shredded Mexican cheese blend (8 oz) (or cheddar)

6

oz tortilla chips (I like Snyder's Restaurant Style)

1/4

cup chopped fresh cilantro (optional)

Directions:

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.