This one was super simple & quick
& really delish for a last minute dinner party/movie night!
Prep Time: 20 Mins
Total Time: 20 Mins
|1||tablespoon olive or vegetable oil|
|1 1/4||lb boneless skinless chicken breasts, cut into 1/4-inch pieces|
|1||package (1 oz) Old El Paso® taco seasoning mix|
|1||can (8 oz) tomato sauce|
|1||medium red bell pepper, chopped (1 cup)|
|1||can (15 oz) Progresso® black beans, drained, rinsed|
|1||can (7 oz) Green Giant® Niblets® whole kernel sweet corn, drained|
|2||cups shredded Mexican cheese blend (8 oz)|
|6||oz tortilla chips (about 42 chips)|
|1/4||cup chopped fresh cilantro|
- 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
- 2 Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
- 3 Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.
Original post as seen HERE