Skillet nachos

Yield: 4 Servings

Measure Ingredient
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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