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
Instructions
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.
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.
Divide tortilla chips between 6 plates. Spoon
chicken mixture evenly over chips. Sprinkle with
remaining 1 cup cheese and the cilantro.
Originally Submitted
2/27/2013
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