Skillet Nachos

This is from Better Crocker's Quick and Easy Cookbook. I changed a few things because I didn't have chili beans in sauce. I used a can of chili and it worked. I didn't use the full cup of salsa, but I think it could have used a little more spice. My kids ate it so I won't complain. Also, Aaron wasn't here and we ate the whole thing, so it barely fed 3 and a toddler - who ate about a 1/4 cup of the beans.

1 Tbsp olive or vegetable oil
1 medium green pepper, chopped (about 1 cup)
1 small zucchini, chopped (about 1 cup)
1 cup chili beans in chili sauce (from 15 oz can - I used the whole can)
1 cup thick and chunky salsa
4 oz tortilla chips
1 1/2 c. shredded Monterey Jack cheese (6 oz- again I used Cheddar Jack)
Sliced olives, if desired - oh we did!

1. Heat oil in 12 inch skillet over high heat. Add bell pepper and zucchini, stir-fry about 2 minutes or until crisp tender. Stir in beans and 1/2 cup of salsa; cook until hot. (I skipped the next step)
2. Remove mixture from skillet. Wipe skillet clean. Arrange chips in single layer in skillet. Spoon vegetables over chips. Sprinkle with cheese.
3. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining salsa.

Instead of putting the chips on the bottom of the skillet, I just added the cheese and olives, and melted the cheese. Then I let the kids put the chips on their plate and I spooned the mixture over the chips. Then the chips aren't hot and soggy.