Skillet Chicken Nachos

Dinner Tonight: Skillet Chicken Nachos

Up bright and early this morning. Had a light Breakfast and my morning workout and out the door. Already humid out 7:00 this morning! Went to Walmart for a few items and then to Kroger to pick up a few items for the dinner tonight and Mom needed a few items. Back home and finished up some cleaning in the kitchen, scrubbed down the cabinets inside and out. For dinner tonight a dish everyone loved the first time around. Tonight I prepared Skillet Chicken Nachos.





Came across this recipe from an email from Betty Crocker a while back. Another one of those recipes

where you take one look at it and you have to try it! It turned out great when I last prepared it and Mom has been wanting me to fix it again, so that's what I'm doing tonight. Love Chicken, Black Beans, Sweet Corn, and put it as Nachos. To prepare it I’ll need: 1 tablespoon Extra Virgin Olive Oil, 1 1/4 lb Perdue Perfect Portions Boneless Skinless Chicken Breasts (cut into 1/4-inch pieces), 1 package (1 oz) Old El Paso™ Taco Seasoning Mix, 1 can (8 oz) Hunt’s Tomato Sauce, 1 medium Red Bell Pepper (chopped 1 cup), 1 can (15 oz) Progresso Black Beans (Drained and Rinsed), 1 can (7 oz) Green Giant™ Niblets Whole Kernel Sweet Corn (drained), Sliced Jalapeno, 1 small Can Sliced Black Olives, Sliced Green olives, 2 cups Sargento Reduced Fat Shredded Mexican cheese Blend (8 oz), 6 oz tortilla chips (about 42 chips), and 1/4 cup chopped fresh Cilantro. The original recipe didn’t call for the Jalapeno Slices or Black Olives or Green Olives, I added that to mine. I think there’s an unwritten law that you have to Jalapenos if you’re having Nachos.



To start in a 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 6

minutes, stirring occasionally, until no longer pink in center. Stir in the taco seasoning mix, tomato sauce, bell pepper, beans, corn, olives and 1 cup of the cheese. Reduce the heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Serve with the tortilla chips. Took some Tortilla Chips and spread them at the bottom of a plate and spooned the chicken mixture evenly over the chips. Sprinkle with remaining  cheese and the cilantro. Fairly easy dish to prepare. You can also have Daisy Reduced Sour Cream as a dip and add a little Frank's Red Hot Sauce to add a little heat! Everything blended together and mad one Excellent Nacho Dish, a true keeper recipe! The only problem with these are, it’s hard to stop eating them! As far as the Tortilla Chips, just use your favorite, I used Mission Tortilla Rounds. The original recipe and web link is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.



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.
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



Directions
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.



Expert Tips
* This recipe is very versatile. Serve it as a fun appetizer, a hearty after-school snack for a group of kids or as a main dish.
* For Skillet Beef Nachos, substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.

http://www.bettycrocker.com/recipes/skillet-chicken-nachos/9bf0c3be-09dd-4b1b-8cf4-a9cfa979b232?nicam2=Email%26nichn2%3DCore%26niseg2%3DBCD%26nicreatID2%3DBCD_11_06_2014%26utm_