This one was super simple & quick
& really delish for a last minute dinner party/movie night!
Prep Time: 20 Mins
Total Time: 20 Mins
Servings: 6
Ingredients:
| 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 |
Steps
- 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
Enjoy!
