Skillet Chicken Nachos

I was talking to my brother one night and he told me that his wife (Natalie) makes these skillet Chicken Nachos the eat often.  I immediately knew I had to try them and went out the next day to buy the ingredients.  They were definitely right up my alley and so easy to whip up!  It is a pretty healthy mixture and hits the spot when you are craving some possibly not so healthy nachos.  I made it again a couple weeks later on a Friday night when I just wanted to have a big plate of nachos and watch a movie on a Friday night.  Thanks Dan & Natalie - this recipe is definitely a keeper!

Skillet Chicken Nachos
From: Natalie Bos/ Betty Crocker
Prep time: 10 min
Cook Time: 10 min

Ingredients:
1 1/2 lb boneless, skinless chicken breasts, cut into 1/4 inch pieces
1 pkg taco seasoning
1 (8oz) can tomato sauce
1 medium red bell pepper, chopped (or green)
1 (15oz) can black beans, drained and rinsed
1 (7oz) can whole kernal sweet corn, drained
2 cups shredded mexican cheese blend
tortilla chips
cilantro
olive oil

Directions:
1. In a 12 inch nonstick skillet, heat oil over medium-high heat.  Cook chicken in oil 3-5 minutes, stirring occasionally, until no longer pink in center.

2. Stir in Taco seasoning, tomato sauce, bell pepper, beans, corn and 1 cup of cheese.  Reduce heat to medium; cook 3-5 minutes, stirring occasionally, until heated through and cheese is melted.

3. Divide tortilla chips between plates, spoon chicken mixture evenly over chips.  Sprinkle with remaining cheese and cilantro.