Skillet Nachos Recipes

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
• Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
• Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

Steps:

• In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 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 medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

Steps:

• Preheat oven to 425 degrees, with rack in upper third.
• Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese.
• Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with radishes, jalapenos, and cilantro; serve with sour cream, salsa, and avocado.

Steps:

• 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.
• Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
• Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
• 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.

Steps:

• Preheat oven to 375°F. Pour a thin layer of enchilada sauce across the bottom of a large skillet. Spread the refried beans on top and add a little salt and pepper if desired. Then sprinkle on a little bit of cheese. I like to use a mix of freshly grated mozzarella and fontina.
• Next, layer on tortilla chips with another layer of cheese (about 3/4 cup). Repeat, so that you have 3 layers of chips. Top the final layer of chips with the remaining cheese. Drizzle 2 to 3 Tablespoons of the enchilada sauce on top. Bake for 10 to 15 minutes, or until the cheese is nice and bubbly hot.
• Top with your favorite toppings, just before serving. My favorites are guacamole and pico de gallo. Serve immediately.