Skillet Nachos

• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 cup green bell pepper, chopped
• 1 cup zucchini, chopped
• 1 cup pinto beans in chili sauce (from 15-ounce can)
• 1 cup thick & chunky salsa
• 4 ounces tortilla chips
• 1 1/2 cups monterey jack cheese, shredded
• ripe olives, sliced, if desired

1. 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.
2. Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
3. Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
4. 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.

olive oil, green bell pepper, zucchini, pinto beans, chunky salsa, tortilla chips, cheese, olives

Taken from www.food.com/recipe/skillet-nachos-194059 (may not work)