Monday, April 29, 2013

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

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
olive oil

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.


Ashley's Cooking Adventures said...

I want to make this for our Cinqo de Mayo many would you say it serves?
Thanks Elizabeth!

Elizabeth said...

As a meal probably 2-4 people (depending on how hungry they are). As a snack maybe 6-8?

Ashley's Cooking Adventures said...

Perfect, thank you! And think it'd be okay kept in a crock pot to stay warm if I made ahead?

Elizabeth said...

So sorry I didn't see this in time, but I'm sure it would be fine to keep it warm in the crock pot. How did it turn out?


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