Cowboy Chili Skillet Nachos

• 1 tablespoon olive oil
• 1 cup chopped green bell pepper
• 1/2 cup frozen whole kernel corn, thawed
• 1/2 cup thick tomato salsa
• 1 cup pinto or black beans in chili sauce
• 4 ounce baked or regular corn tortilla chips
• 1 1/2 cups (6 oz) Crystal Farms Shredded Pepper Jack Cheese if desired sliced pickled jalapeno chiles or ripe olives, guacamole and additional salsa

1. Heat oil in a 12-inch nonstick skillet or large cast-iron skillet over high heat. Add bell pepper; cook and stir about 2 minutes or until crisp-tender. Stir in corn, salsa, and beans; cook until heated through. Remove from skillet to plate.
2. Wipe skillet clean. Arrange chips in single layer in skillet. Spoon bean mixture onto chips. Sprinkle with cheese.
3. Cover and cook over medium-high heat about 5 minutes or until cheese is melted.
4. Sprinkle with pickled chiles or olives. Serve with dollops of guacamole and salsa alongside.

olive oil, green bell pepper, kernel corn, tomato salsa, pinto, regular corn tortilla chips, crystal farms

Taken from www.myrecipes.com/recipe/cowboy-chili-skillet-nachos (may not work)