|1 tablespoon||Olive or vegetable oil|
|1 medium||Green bell pepper, chopped ( 1 cup)|
|1 small||Zucchini, chopped ( 1 cup)|
|1 cup||Thick-and-chunky salsa|
|1 cup||Chili beans in chili sauce|
|(from 15 oz. can)|
|4 ounces||Corn tortilla chips|
|1½ cup||Shredded Monterey Jack cheese (6 oz.)|
|Sliced ripe olives|
Heat oil in 12 inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
Stir in ½ cup of the salsa and the beans; cook until hot. Remove mixture from skillet.
Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining ½ cup salsa.
Makes 4 servings. Typed in MMFormat by cjhartlin@... Source: Betty Crocker
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