The Best Meals Happen At Home.

By CarolM-2

Ingredients

• INGREDIENTS
• 1 Tbsp. 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

Preparation

Step 1

INSTRUCTIONS
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 Old El Paso® taco seasoning mix, tomato sauce, bell pepper, Progresso® black beans, Gren Giant® Niblets® whole kernel sweet 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.