One-Pot Mexican Cheesy Chicken and Sausage with Black Beans

By mrshermes2002

Ingredients

• 2 tablespoons olive oil
• 1/2 lb fresh chorizo or bulk pork sausage
• 1 1/4 lb boneless skinless chicken thighs, cut into 1-inch cubes
• 1 white onion, diced
• 1/2 teaspoon salt
• 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
• 1 can (4.5 oz) Old El Paso™ chopped green chiles
• 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 2 cups shredded Monterey Jack or pepper Jack cheese (8 oz)
• 2 cups coarsely crushed tortilla chips
• 1/4 cup chopped fresh cilantro
• 6 lime wedges
• 4 1/2 cups cooked rice or 6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), if desired

Details

Servings 1
Preparation time 35mins
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

1
In Dutch oven, heat 1 tablespoon oil over medium heat. Add chorizo and cook, turning occasionally, 6 to 10 minutes or until no longer pink. Drain. Transfer chorizo to plate; set aside.

2
In same Dutch oven, add chicken and cook on all sides 6 to 10 minutes or until browned on outside and cooked through. Transfer to plate with chorizo.

3
Add remaining tablespoon of oil to same Dutch oven. Add onion and salt. Cook 4 to 5 minutes or until onion softens. Stir in seasoning mix and chiles; cook 1 minute longer. Crush tomatoes, and add with liquid. Heat to simmering.

4
Add sausage, chicken and beans. Return to simmering, and cook 5 minutes to allow flavors to combine.

5
Stir in cheese; top with chips and cilantro. Serve with lime over rice or tortillas.