Who likes doing dishes? Not me! That is one of the biggest reasons that one skillet meals are so wonderful. All the ingredients in only one pan. Excellent. This dish came together so fast and was delciously flavorful. The only thing I could have wished for was that I had some of the homemade salsa I made yesterday when we made these nachos. (I am behind on blogging.... stay tuned!)
The picture and recipe are courtesy of BettyCrocker.com and can be found at this site here: http://www.bettycrocker.com/recipes/skillet-chicken-nachos/9bf0c3be-09dd-4b1b-8cf4-a9cfa979b232#?term=skillet%2Bchicken%2Bnachos&fv=AND(HasGridViewImage%3ATrue)&pi=1&ps=9
SKILLET CHICKEN NACHOS
1 tablespoon olive or vegetable oil1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces
1 package (1 oz) taco seasoning mix
1 can (8 oz) tomato sauce
1 medium red bell pepper, chopped (1 cup)
1 can (15 oz) black beans, drained, rinsed
1 can (7 oz) whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend (8 oz) (or just use cheddar cheese)
6 oz tortilla chips (about 42 chips)
1/4 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 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.
Makes 6 servings