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Saturday, April 16, 2011

Skillet Chicken Nachos

This one was super simple & quick 
& really delish for a last minute dinner party/movie night!


Prep Time: 20 Mins
Total Time: 20 Mins
Servings: 6

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


Steps

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




 Original post as seen HERE


Enjoy!




 

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2 comments:

Erika said...

Cheers, just coming over from FTLOB! That recipe looks entirely too delicious to be allowed xD Must try this for the weekend, I think :)

-Mallori said...

looks DELICIOUS.

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