|2 tbsp||(30 mL) Vegetable oil|
|1||(454 g) Package Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|1||Red pepper, chopped|
|1/2||Jalapeno pepper, seeded and chopped|
|1/2 cup||Jalapeno pepper, seeded and chopped|
|1/2||(350 g) Package taco seasoning|
|1/4 cup||(60 mL) Chicken stock|
|1 cup||(250 mL) Canned corn|
|6 cups||(1.5 L) Nacho chips|
|1 1/2 cups||(375 mL) Grated Cheddar cheese|
HEAT oil in a large skillet over medium-high. Add chicken and cook, breaking apart with the back of a wooden spoon for 2-3 minutes. Add onion and peppers. Cook for 6-7 minutes or until the chicken is browned and the vegetables are tender crisp.
STIR in chili sauce, taco seasoning, chicken stock and corn. Bring to a simmer and continue to cook until the liquid has reduced by half.
PREHEAT broiler to high.
PLACE nacho chips on a baking sheet. Sprinkle with cheese and place under the broiler for 2-3 minutes or until the cheese has melted. Remove from the heat and top with the seasoned chicken.
SERVE with sour cream and salsa on the side.
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