Recipe - Skillet Nachos

1 tablespoon Olive or vegetable oil
1 md Green bell pepper, chopped
( 1 cup)
1 small Zucchini, chopped ( 1 cup)
1 cup Thickandchunky salsa
1 cup Chili beans in chili sauce
(from 15 oz. can)
4 ounce Corn tortilla chips
1 One half cup Shredded Monterey Jack
cheese (6 oz.)
Sliced ripe olives

Heat oil in 12 inch skillet over high heat. Add bell pepper and zucchini;
stirfry about 2 minutes or until vegetables are crisptender.

Stir in One half cup of the salsa and the beans; cook until hot. Remove mixture
from skillet.

Wipe skillet clean. Arrange tortilla chips in single layer in skillet.
Spoon vegetable mixture onto chips. Sprinkle with cheese.

Cover and cook over mediumhigh heat about 5 minutes or until cheese is
melted. Sprinkle with olives. Serve with remaining One half cup salsa. Makes 4
servings. Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 5, 1998