Ingredients:
1 tablespoon olive or vegetable oil
1 1⁄4 lb boneless skinless chicken breasts, cut into
1⁄4-inch pieces
1 package (1 oz) taco seasoning mix
1 can (8 oz) tomato sauce
1 medium red bell pepper, chopped (1 cup)
1 can (15 oz) black beans, drained, rinsed
1 can (7 oz) whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend (8 oz)
6 oz tortilla chips (about 42 chips)
1⁄4 cup chopped fresh cilantro

Method:
1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring occasionally, until no longer pink in center.

2 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.

3 Divide tortilla chips among 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and cilantro.

easy variation:
For Skillet Beef Nachos, substitute 1 lb lean (at least 80%) ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.

skillet chicken nachos recipe