This recipe comes from a book we got for our wedding, 4 Ingredient Recipes, which is great! We have found a few things in the book that we absolutely love. This one is by far my favorite!
1 envelope (1 ¼ oz) taco seasoning mix
1 can (15-16 oz.) black or pinto beans, rinsed and drained
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1 can green chiles
Spray 10-inch nonstick skillet with cooking spray. Cook chicken in skillet over medium-high heat 8 to 10
minutes, stirring occasionally, until no longer pink in center. Stir in seasoning mix, beans, corn, and ¼
cup of water. Cook uncovered over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve on tortillas and top with lettuce, salsa, sour cream, olives, and/or cilantro.
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