Ingredients
1 whole Yellow Onion
2 whole Zucchini
1 whole Red Or Green Bell Pepper
1 can 15 Oz Size Chili Beans
1 Tablespoon Vegetable Oil
1 cup Jack Or Cheddar Cheese
1/4 cups Cilantro
1/2 cups Light Sour Cream
1/2 cups Black Olives
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French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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preheat oven to 400 degreesf dice onions, zucchini and bell pepper. drain juice from beans, do not rinse. heat a tablespoon of oil in a large cast iron skillet over medium-high heat. saute chopped onion and peppers till browned, about 3 minutes. dont stir to often, let them brown. transfer to a bowl. add zucchini to skillet and saute till brown, about 3 minutes. transfer to bowl with other veggies. pile tortilla chips into your cast iron skillet, pile beans and veggies on top. sprinkle with cheese. put skillet into a preheated oven at 400 degrees f. cook just till cheese is melted and browned, about 6 minutes. serve with garnishes: diced tomatoes, chopped cilantro, sour cream and sliced olives.