Friday, March 12, 2010

Easy Mexican Chicken and Beans

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 lb. cut-up boneless chicken breast for stir-fry
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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