My Favorite Chicken Nachos

Heat Olive Oil (as needed) in a large saute pan or skillet over medium-high heat. Add the White Onion (1), Red Bell Pepper (1), Green Bell Pepper (1), and Jalapeño Pepper (1) and saute until soft and tender, about 6-7 minutes. You do not want them to brown, so reduce the heat if needed. Season with Garlic Salt (to taste) and Ground Black Pepper (to taste).

Add the Corn (2 ears), GOYA® Black Beans (1 can), and Shredded Chicken (2 cups) and cook until heated through. Season once more to taste, adding Chili Powder (to taste) if desired.

Add the Canned Diced Tomatoes (1 can) and Ro-Tel® Diced Tomatoes & Green Chilies (1 can), mix, and bring to a simmer. Once the tomato juices are simmering, stir in the Shredded Mexican Cheese Blend (2 cups). Once the cheese melts into the dip, it's done! Taste and adjust seasonings as needed.

Serve along side tortilla chips, avocado, sour cream, lime wedges, and cilantro if desired.