Skillet Nachos

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This is a snap to make. To save on chopping time, you can use 1 cup of well-drained canned or frozen (thawed) whole kernel corn instead of the zucchini.

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Ingredients [?]

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  • add   1 cup pinto beans in chili sauce (from 15-ounce can)
  • add   1 cup zucchini
  • add   4 ounces tortilla chips
  • add   1 cup thick & chunky salsa
  • add   1 1/2 cups monterey jack cheese
  • add   1 tablespoon olive oil or vegetable oil
  • add   1 cup green bell peppers
  • add   ripe olives


  1. 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.
  2. Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
  3. Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
  4. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.