Ingredients
1
tablespoon 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) 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
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.
Stir in taco seasoning mix, tomato sauce, bell pepper, beans, 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.
Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.
