Friday, February 21, 2014

Best Meals Happen At Home-Skillet Chicken Nachos

SERVINGS: 6   |  COOK TIME: 20 minutes
1  Tbsp. olive or vegetable oil
1¼  lb. boneless, skinless chicken breasts, 
      cut into ¼-inch pieces
1  package (1 oz.) Old El Paso® taco seasoning mix
1  can (8 oz.) tomato sauce
1  med 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.)
42  tortilla chips
¼  cup chopped fresh cilantro
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 Old El Paso® taco seasoning mix, tomato sauce,
    bell pepper, Progresso® black beans, Green Giant® Niblets®
    whole kernel sweet 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.

Recipe Image

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