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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This is a snap to make. To save on chopping time, you can use 1 cup of well-drained canned or frozen (thawed) whole kernel corn instead of the zucchini. Ingredients:
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1 cup green bell pepper, chopped |
1 cup zucchini, chopped |
1 cup pinto beans in chili sauce (from 15-ounce can) |
1 cup thick & chunky salsa |
4 ounces tortilla chips |
1 1/2 cups monterey jack cheese, shredded |
ripe olives, sliced, if desired |
Directions:
1. Heat oil in 12-inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
2. Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
3. Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
4. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.
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