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Friday, June 25, 2010

Skillet Nachos (sisterscafe.blogspot)

photo courtesy of

½ lb ground beef
Salt and pepper
2 cloves garlic, minced
Onion powder
1 medium green bell pepper, chopped (1 cup)
2 small zucchinis, chopped (2 cup)
1 c chili beans in chili sauce (15-oz can)
½ c thick-and-chunky salsa
Tortilla chips
1½ c shredded Monterrey Jack cheese (12 oz)
Ripe olives, sliced
Fresh tomatoes, diced
Extra salsa

Brown ground beef. Drain and remove ground beef to a plate; set aside. Using the same pan, stir-fry bell pepper and zucchini for 2 minutes, or until crisp-tender. Stir in chili beans and ¼ cup of the salsa; cook until hot. Stir in ground beef.

*Line tortilla chips on a broiler safe 9x13” pan. Spoon dollops of the mixture atop the chips. Sprinkle with olives and tomatoes (or you can add these after the nachos come out of the broiler). Sprinkle with cheese, to your liking. Put under broiler (not super close) until cheese is melted, only a couple of minutes. Serve with remaining salsa.

*We prefer to keep the chips out so they don’t get soggy.

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