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25 minutes
25 minutes
- 1 tablespoon olive or vegetable oil
- 1 medium green bell pepper, chopped (1 cup)
- 1 small zucchini, chopped (1 cup)
- 1 cup thick & chunky salsa
- 1 cup chili beans in sauce (from 15-ounce can)
- 4 ounces tortilla chips
- 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
- Sliced ripe olives, if desired
- Heat oil in a large skillet over high heat. Cook bell pepper and zucchini, stirring, for about 2 minutes until crisp-tender. Add 1/2 cup of salsa and beans; heat through. Transfer mixture from skillet.
- Clean the skillet and layer the tortilla chips in a single layer. Top with the vegetable mixture and sprinkle with cheese.
- Cook over medium-high heat until the cheese is melted. Sprinkle with olives and serve with the remaining 1/2 cup salsa.
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