Sunday, March 16, 2014

Skillet Chicken Nachos

I  love quick and easy one pot meals, especially when they show promise of versatility like this recipe from Betty Crocker.  It can be made with chicken, beef, pork or no meat at all.

Have you discovered the convenience of frozen chicken tenderloins?  They aren't usually very pricey and often go on sale.  You can take them from freezer to skillet as they thaw out before they are browned.  Perfect for this type of meal!  I have used them for years.  They also have boneless and skinless chicken breasts, but I prefer the tenderloins.  Try it sometime!


    • 1 tablespoon olive or vegetable oil 
    • 1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces 
    • 1 package (1 oz) Old El Paso® taco seasoning mix 
    • 1 can (8 oz) tomato sauce 
    • 1 medium red bell pepper, chopped (1 cup) 
    • 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


    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.

  • For Skillet Beef Nachos:
  • Substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.

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