Skillet Chicken Nachos

November 7, 2014 at 6:19 PM | Posted in chicken, Nachos | 4 Comments
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Today’s Menu: Skillet Chicken Nachos

 

Skillet Chicken Nachos 009
About 35 degrees with a wind chill of about 28 this morning as I was leaving the house. Stopped by the bank and then to Kroger for a few items for myself and Mom. It’s amazing when store coupons or brand coupons come out how most stores all of a sudden are out of the items or they’ll have the smaller size of something and out of the larger size! It’s all stores that do it, none quite as bad as Kroger does sometimes though. They’ll have Nature Made vitamins and supplements in the large size bottles until it goes on sale, Buy One and Get One Free. Bam, nothing but the small size bottles. Oh the life of grocery shopping! Anyway for dinner tonight a new recipe, Skillet Chicken Nachos, and a warning these are addictive!.

 

 
Came across this recipe from an email from Betty Crocker. Another one of those recipes where you take one look at it and you have to try it! Love Chicken, Black Beans, Sweet Corn, and put it as Nachos, I’m in! To prepare it I’ll need: 1 tablespoon Extra Virgin Olive Oil, 1 1/4 lb Perdue Perfect Portions Boneless Skinless Chicken Breasts (cut into 1/4-inch pieces), 1 package (1 oz) Old El Paso™ Taco Seasoning Mix, 1 can (8 oz) Hunt’s Tomato Sauce, 1 medium Red Bell Pepper (chopped 1 cup), 1 can (15 oz) Progresso Black Beans (Drained and Rinsed), 1 can (7 oz) Green Giant™ Niblets Whole Kernel Sweet Corn (drained), Sliced Jalapeno, 1 small Can Sliced Black Olives, 2 cups Sargento Reduced Fat Shredded Mexican cheese Blend (8 oz), 6 oz tortilla chips (about 42 chips), and 1/4 cup chopped fresh Cilantro. The original recipe didn’t call for the Jalapeno Slices or Black Olives, I added that. I think there’s an unwritten law that you have to Jalapenos if you’re having Nachos.

 

 

Skillet Chicken Nachos 001

To start in a 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in the taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce the heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Serve with the tortilla chips. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro. Fairly easy dish to prepare. You can also have Daisy Reduced Sour Cream as a dip. Everything blended together and mad one Excellent Nacho Dish, a keeper recipe! The only problem with these are, it’s hard to stop eating them! As far as the Tortilla Chips, just use your favorite.I used Mission Tortilla Rounds. The original recipe and web link is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

Skillet Chicken Nachos

Skillet Chicken Nachos
Dinner ready in 20 minutes! Enjoy these delicious nachos spooned with chicken mixture sprinkled with cheese and cilantro – perfect for Mexican cuisine.
Ingredients

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

 

Directions
1 -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.
2 – 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.
3 – Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

 

Expert Tips
* This recipe is very versatile. Serve it as a fun appetizer, a hearty after-school snack for a group of kids or as a main dish.
* 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.

 

Nutrition Information
Serving Size: 1 Serving Calories520 ( Calories from Fat220), Total Fat24g (Saturated Fat9g, Trans Fat0g ), Cholesterol95mg Sodium1320mg Total Carbohydrate38g (Dietary Fiber5g Sugars4g ), Protein36g ; % Daily Value*: Vitamin A25%; Vitamin C25%; Calcium30%; Iron20%; Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat; Carbohydrate Choices:2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

 
http://www.bettycrocker.com/recipes/skillet-chicken-nachos/9bf0c3be-09dd-4b1b-8cf4-a9cfa979b232?nicam2=Email%26nichn2%3DCore%26niseg2%3DBCD%26nicreatID2%3DBCD_11_06_2014%26utm_source%3DEmail_newsletter%26utm_medium%3Demail%26utm_campaign%3DBCD_11_06_2014

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4 Comments »

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  1. Ooooooh, my mouth is watering!!

    • I’m a Nacho freak and prepared and had many kinds but this one might be my favorite! It’s got nothing but all my favorites in it.

      • I’m definitely going to be trying this one soon… I sure do love nachos!

      • Hope you enjoy them, we loved them.


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