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Cowboy Chili Skillet Nachos

These black bean and veggie nachos with Pepper Jack cheese are made and served out of the same pan, without turning the oven on. Just 20 minutes start to finish. This recipe may just be your new party favorite! For even heartier nachos, brown ground turkey or beef with taco seasoning, then spoon onto the crisp chips with the other toppings.

Ingredients

  • 1 tbsp olive oil
  • 1 cup chopped green bell pepper
  • 1/2 cup frozen whole kernel corn, thawed
  • 1/2 cup thick tomato salsa
  • 1 cup pinto or black beans in chili sauce
  • 4 oz baked or regular corn tortilla chips
  • 1-1/2 cups (6 oz) Crystal Farms Shredded Pepper Jack Cheese
  • if desired sliced pickled jalapeño chiles or ripe olives, guacamole and additional salsa

Instructions

  • Heat oil in a 12-inch nonstick skillet or large cast-iron skillet over high heat. Add bell pepper; cook and stir about 2 minutes or until crisp-tender. Stir in corn, salsa, and beans; cook until heated through. Remove from skillet to plate.
  • Wipe skillet clean. Arrange chips in single layer in skillet. Spoon bean mixture onto chips. Sprinkle with cheese.
  • Cover and cook over medium-high heat about 5 minutes or until cheese is melted.
  • Sprinkle with pickled chiles or olives. Serve with dollops of guacamole and salsa alongside.

Chef's Tips & Suggestions

  • Making and serving nachos out of the same pan, without turning the oven on, will be a quick party favorite.
  • For even heartier nachos, brown some ground turkey or beef with taco seasoning, then spoon onto the crisp chips with the other toppings.

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