Skillet Chicken Nachos

 Trimmings

1

tablespoon olive or vegetable oil

1 1/4

lb boneless skinless chicken chests, cut into 1/4-inch pieces

1

pack (1 oz) Old El Paso™ taco getting ready mix

1

can (8 oz) pureed tomatoes

1

medium red ringer pepper, hacked (1 cup)

1

can (15 oz) Progresso™ dull beans, drained, flushed

1

can (7 oz) whole part sweet corn, drained

2

cups annihilated Mexican cheddar blend (8 oz)

6

oz tortilla chips (around 42 chips)

1/4

cup sliced new cilantro

Steps
1

In 12-inch nonstick skillet, heat oil over medium-focused energy. Cook chicken in oil 3 to 5 minutes, mixing irregularly, until as of now not pink in center.

2

Blend in taco planning mix, pureed tomatoes, ringer pepper, beans, corn and 1 cup of the cheddar. Diminish force to medium; cook 3 to 5 minutes, mixing some of the time, until warmed through and cheddar is condensed.

3

Segment tortilla chips between 6 plates. Spoon chicken mix similarly over chips. Sprinkle with remaining 1 cup cheddar and the cilantro.