Friday, September 17, 2010

Skillet Nachos

1 TB olive oil
1 med. green bell pepper, chopped
1 small zucchini, chopped
1/2 c. salsa
1 -15 oz. can chill with beans
1 bag tortilla chips
1 1/2 c. grated Monterey Jack cheese
Sour cream
1 2/25 oz can sliced black olives

In 12- skillet, heat oil and saute bell pepper and zucchini for 2 min.
Stir in salsa and chili, cook until hot. Remove mixture from skillet
and wipe skillet clean.
Arrange some tortilla chips in single layer in the bottom of the pan. Spoon
mixture over chips then sprinkle with cheese. Either cover with lid or put
in oven and cook until cheese is melted. Top with sour cream and olives.
Serve with additional salsa.

1 comment:

Mike and Judy said...

I left out the peppers, of course, and used cheddar cheese. It was plenty for 4 people for dinner.