Monday, September 24, 2012

Make-It Monday

I made this last week and loved it! It is good in taco shells as a wrap as well!

Healthy Skillet Nachos

Tablespoon olive oil
1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces
1 pkg taco seasoning mix 
1 can diced tomatoes, undrained
1/4 c. diced onion
1/2 red bell pepper, chopped (1 cup)
1 can black beans, drained, rinsed
1 c. whole kernel sweet corn (Frozen or canned) If using canned- DRAIN!) 
2 cups shredded Mexican cheese blend (8 oz)
Handful of tortilla chips per person
1/4 cup chopped fresh cilantro (optional- but really makes the dish!)

In a medium skillet, heat olive oil until hot, add chicken pieces. Cook chicken 3-5 minutes or until no longer pink. Add diced tomatoes, taco seasoning, onion, bell pepper, black beans, whole kernel corn, and half of the cheese. Reduce heat and simmer 3-5 minutes, stirring occasionally, until cheese melts and everything is heated through.

To serve, add a handful of tortilla chips per plate, top with chicken nacho filling, sprinkle with remaining cheese and some cilantro (to your taste preference).

Healthier Version: Serve over a bed of shredded Romaine Lettuce rather than tortilla chips.


1 comment:

  1. Sounds great. Mom's always looking for something new to make!