by: Betty Crocker
Prep Time:25 min
Start to Finish:25 min
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
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.
1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 40mg; Sodium 850mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 26%; Vitamin C 46%; Calcium 36%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Instead of the zucchini, use 1 cup Green Giant® 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.