I have to admit. Nachos are one of my guilty pleasures. This one I got from my brother and with the meat and veggies I like to call this one a meal. It makes me feel better when I serve it on a friday night while we catch up on some of our favorite tv shows!
Originally posted on Elizabeth’s Dutch Oven.
Skillet Chicken Nachos
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into ¼ inch pieces
- 1 pkg taco seasoning (be sure it is GF or make your own)
- 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
Instructions
- 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.
- Stir in GF 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.
- Divide tortilla chips between plates, spoon chicken mixture evenly over chips. Sprinkle with remaining cheese and cilantro.
Dan says
May 4, 2015 at 2:09 amOne of our favorites! If you want to go vegetarian, we sometimes switch out the chicken for diced tomatoes. (We do it more because we are lazy and impatient…)