1 1/2 cups (6 oz) Crystal Farms Shredded Pepper Jack Cheese if desired sliced pickled jalapeño chiles or ripe olives, guacamole and additional salsa
How to Make It
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.
Wipe skillet clean. Arrange chips in single layer in skillet. Spoon bean mixture onto chips. Sprinkle with cheese.
Cover and cook over medium-high heat about 5 minutes or until cheese is melted.
Sprinkle with pickled chiles or olives. Serve with dollops of guacamole and salsa alongside.
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