Tuesday, January 23, 2007

Skillet Nachos

1 tablespoon olive or vegetable oil
1 medium green bell pepper, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 cup Old El Paso® Thick 'n Chunky salsa
1 cup chili beans in sauce (from 15-ounce can)
4 ounces tortilla chips
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Sliced ripe olives, if desired

In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until

Wipe skillet clean. Arrange tortilla chips in 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.

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 40mg; Sodium 850mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 26%; Vitamin C 46%; Calcium 36%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker, You Sweet Talker...

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