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Mar 25, 2016

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Skillet Chicken Nachos

Dinner ready in 20 minutes! Enjoy these delicious nachos spooned with chicken mixture sprinkled with cheese and cilantro - perfect for Mexican cuisine.
Dinner ready in 20 minutes! Enjoy these delicious nachos spooned with chicken mixture sprinkled with cheese and cilantro - perfect for Mexican cuisine.

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

Method

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

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