SERVINGS: 6 | COOK TIME: 20 minutes
1 Tbsp. olive or vegetable oil
1¼ lb. boneless, skinless chicken breasts,
cut into ¼-inch pieces
1 package (1 oz.) Old El Paso® taco seasoning mix
1 can (8 oz.) tomato sauce
1 med 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.)
42 tortilla chips
¼ cup chopped fresh cilantro
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, Green 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