Skillet Chicken Nachos

Prep: 20 min | Yield: 6 servings

Ingredients

• 1 tablespoon olive or vegetable oil
• 1 1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch pieces
• 1 (1 ounce) package Old El Paso® taco seasoning mix
• 1 (8 ounce) can tomato sauce
• 1 medium red bell pepper, chopped (1 cup)
• 1 (15 ounce) can Progresso® black beans, drained, rinsed
• 1 (7 ounce) can Green Giant® Niblets® whole kernel sweet corn, drained
• 2 cups shredded Mexican cheese blend (8 ounces)
• 6 ounces tortilla chips (about 42 chips)
• 1/4 cup chopped fresh cilantro

Instructions

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil for 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 for 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.

Notes

Recipe and photo used with permission from: Betty Crocker Kitchens