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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- 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
- 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.
- Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
- Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
- 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.