Name: Delicious and Satisfying Skillet Nachos!
Ingredients: Tortilla chips – thin white corn chips – 1 to 2 bags; 2 cups of shredded cheddar and jack cheese; 1 small jar of Pico de Gallo; 1 small container of Sour cream (4 – 6 ounces); 1 small sweet onion – peeled and chopped – for topping; 1 large ripe tomato – washed and chopped; 1 small can of Enchilada Sauce – Mild – (I used Old El Paso); 2 Tablespoons of brown sugar; 4″- 6″ iron skillets – 1 for each serving; 1 can of black beans (14 – 16 ounces) – drained and rinsed; 1 can of pork-n-beans (14 – 16 ounces); 1 can of Ranch style beans (14 – 16 ounces); 1/2 cup of chopped onion; 1/2 cup of chopped green pepper; 1 small can of tomato sauce (4-6 ounces); 1/2 cup of brown sugar; 2 Tablespoons of honey; 1/4 cup of Ketchup; 1 Tablespoon of cider vinegar; 1 Tablespoon of Soy sauce; 1 1/2 teaspoons of chili powder; 2 teaspoons of cumin; 1 teaspoon of coarse ground garlic salt; 1 teaspoon of seasoned salt; 1 teaspoon of garlic – minced; 1/2 cup of cooked bacon – crumbled; FOR THE CHICKEN; 2 lbs of boneless skinless chicken breast; 1 Tablespoon of Olive oil; 1 Tablespoon of butter

Description

Turn one of your favorite appetizers into one of your family’s new favorite weeknight meals! These fun and satisfying skillet nachos pack a punch of protein and include a variety of delicious flavors and textures!

Ingredients

Scale

Tortilla chips – thin white corn chips – 1 to 2 bags

2 cups of shredded cheddar and jack cheese

1 small jar of Pico de Gallo

1 small container of Sour cream (4 – 6 ounces)

1 small sweet onion – peeled and chopped – for topping

1 large ripe tomato – washed and chopped

1 small can of Enchilada Sauce – Mild – (I used Old El Paso)

2 Tablespoons of brown sugar

4“- 6” iron skillets – 1 for each serving

FOR THE BEANS:

1 can of black beans (14 – 16 ounces) – drained and rinsed

1 can of pork-n-beans (14 – 16 ounces)

1 can of Ranch style beans (14 – 16 ounces)

1/2 cup of chopped onion

1/2 cup of chopped green pepper

1 small can of tomato sauce (4–6 ounces)

1/2 cup of brown sugar

2 Tablespoons of honey

1/4 cup of Ketchup

1 Tablespoon of cider vinegar

1 Tablespoon of Soy sauce

1 1/2 teaspoons of chili powder

2 teaspoons of cumin

1 teaspoon of coarse ground garlic salt

1 teaspoon of seasoned salt

1 teaspoon of garlic – minced

1/2 cup of cooked bacon – crumbled

FOR THE CHICKEN

2 lbs of boneless skinless chicken breast

1 Tablespoon of Olive oil

1 Tablespoon of butter

1/4 teaspoon of garlic salt

1/4 teaspoon of seasoned pepper

1 Tablespoon of Taco seasoning

1 Tablespoon of brown sugar

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Instructions

For the Chicken

In a medium skillet, melt the Olive oil and butter for the chicken.
Place the chicken in the skillet and cook on medium heat until well done, about 30 -40 minutes.
When chicken is done, place the chicken on a plate, and allow to cool for 5 minutes.
Slice the chicken in 1/4 inch slices, and return to the skillet on low heat.
In a small bowl, mix the garlic salt, seasoned pepper, taco seasoning, and brown sugar until completely blended, and sprinkle the seasonings over the sliced chicken, and toss chicken in seasonings. Cover skillet, and turn of heat, leaving chicken in covered skillet.

For the Beans

(While you have the chicken in the skillet to cook, start the beans.)

In a large saucepan, place the black beans, pork-n-beans, Ranch style beans, chopped onion, chopped green pepper, tomato sauce, brown sugar, honey, Ketchup, vinegar, soy sauce, chili powder, cumin, garlic salt, seasoned salt, minced garlic, and bacon.
. Stir all ingredients together until well blended.
Bring beans to a boil, stirring constantly, and immediately turn heat to low, and let beans simmer for 30 minutes.

Prep and Assembly

While beans and chicken are cooking, chop the sweet onion and ripe tomato for topping.
Place the Enchilada sauce in a small saucepan, and add 2 Tbs of brown sugar to the sauce. Heat sauce until brown sugar melts, and sauce bubbles. Turn off heat, and set aside.
Now it’s time to assemble. Spray the bottom of the iron skillets with cooking spray. Place a double layer of Tortilla chips in the skillet.
Next, add your toppings. On top of chips, place three or four slices of chicken, add beans on top of chicken, and sprinkle cheese on top of beans. Repeat the layer(s) until the skillet is full, and ending with cheese.
Place the iron skillets in a 350 degree oven and bake for 10 – 15 minutes, or until cheese is melted and golden brown on top. Remove from oven, and place on wire racks to cool for 2 – 3 minutes.
Drizzle enchilada sauce over the top of the melted cheese, and top with chopped onion and tomato. Serve with Pico de Gallo and Sour cream on the side.

Enjoy!