Ingredients
3
tablespoons vegetable oil
1
bag (20 oz) refrigerated cooked diced potatoes with onions
1
lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1
can (14.5 oz) Mexican-style diced tomatoes, undrained
1/2
cup real bacon pieces (from 3-oz package)
1/4
cup chopped green onions (4 medium)
2
cups shredded Cheddar cheese (8 oz)
1
container (8 oz) sour cream
1
tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
Preparation
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.
